KITCHEN SINK COOKIES

When I was little, my mom always made chocolate chip oatmeal cookies to take to the lake with us.  They were AMAZING!  In my quest to recreate these cookies, I ended up meshing a couple of recipes together to come up with my own.  This recipe makes about 12,000 cookies.  Well, maybe not but it seems like it!  I think it is around 9 dozen.  When I worked at the auto auction, I baked these cookies every Tuesday night to give to the dealers on Wednesday morning.  That's a lot of cookies!!!!!!

The recipe was published in the Summer 2007 issue of Taste of the South magazine.  :)

KITCHEN SINK COOKIES
2c butter, softened
2c sugar
2c brown sugar
5 eggs
2t vanilla
4c all purpose flour
2t baking soda
2t baking powder
2t ground cinnnamon
1T instant coffee
1t pumpkin pie spice
1t ground allspice
1t ground nutmeg
1t salt
5c rolled oats
12oz milk chocolate chips
12oz white chocolate chips
2/3c almond toffee bits
1c chopped nuts of your choice

-Preheat oven to 350 degrees
-In a large bowl, beat butter with an electric mixer until creamy.  Add both sugars and beat until smooth.  Add eggs, one at a time, beating well after each addition.  Add vanilla.
-In a separate bowl, combine flour, baking soda, baking powder, cinnamon, coffee, pumpkin pie spice, allspice, nutmeg and salt.  Mix well then gradually add to butter mixture.
-Once the flour combination has been added to the butter mixture, use the flour bowl to mix the following together: oats, chocolate chips, toffee bits and nuts.  Slowly add oat mixture to butter/flour mixture.
-Drop cookies by rounded teaspoonfuls onto baking sheet.
-Bake for 11-13 minutes per batch or until edge of cookies turn slightly brown.