Ingredients
Scale
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
- 1/2 cup (85g) white chocolate chips
- 1/2 cup (40g) rolled oats
- 1/2 cup (40g) crushed pretzels
- 1/2 cup (80g) caramel bits
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (50g) shredded coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips, white chocolate chips, oats, crushed pretzels, caramel bits, nuts, and coconut (if using).
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown and the centers are slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy with a glass of milk or store in an airtight container for up to 5 days.
Notes
Freeze dough balls for up to 3 months and bake directly from frozen, adding an extra 1-2 minutes to baking time.