Kitchen Sink Oatmeal Cookies

This recipe makes a chocolate chip cookie with add-ins:

• 1 cup (227 g) butter, softened to room temperature
• 1 cup (212 g) packed light brown sugar
• 1 cup (212 g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large (100 g) eggs
• 2 ¼ cups (320 g) all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon ground cardamom or ground ginger
• 1 ½ cups (150 g) quick oats
• 1 cup (100 g) old-fashioned rolled oats
• 1 cup (170 g) semisweet chocolate chips 
• 1 cup (170 g) butterscotch chips 
• 3/4 cup (135 g) raisins 
• 3/4 cup (100 g) walnuts

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together butter, brown sugar, granulated sugar, baking soda, baking powder, and salt until light and fluffy, 1-2 minutes. 
• Add eggs and vanilla and beat until creamy and well-combined, 1-2 minutes. 
• Add flour, spices, quick oats and old-fashioned oats and mix until a few dry streaks remain. 
• Add mix-ins and stir until evenly combined. 
• Scoop the cookie dough into 2- to 4-tablespoon size portions and roll into balls. Place several inches apart on the prepared baking sheets. Bake for 9 to 12 minutes (depending on the amount of cookie dough used for each cookie) until just set around the edges. 
• Remove from the oven and let sit on the baking sheets for 2 to 3 minutes before removing to a wire rack to cool completely.
  
  

This recipe makes an oatmeal cookie with add-ins:

• 1 cup / 227 g unsalted butter, softened, more for pans
• 1 cup / 200 g dark brown sugar, packed
• ⅓ cup / 66 g granulated sugar
• 2 large eggs
• 1 tablespoon / 15 ml vanilla extract
• 1½ cups / 187 g all-purpose flour
• ¾ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon ground cardamom or ground ginger
• 3 cups / 270 g rolled oats (not instant)
• 200 g mix-ins (raisins, chopped pecans, chocolate chips, butterscotch chips, 50g each if dividing evenly)

1. Heat oven to 350 °F (175 °C). Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
2. Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then beat in vanilla extract.
3. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, nutmeg, and cardamom.
4. Set mixer on low speed and beat flour mixture into the butter mixture. Stir in oats and mix-ins.
5. Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
6. Bake until edges turn golden brown, about 9 to 13 minutes. Centers will still be soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.