"Kitchen Sink" Oatmeal Cookies - by Summer

Lisa and I have been doing a great job (unintentionally) of making recipes on opposite weeks this month.  It's been super cold here in MN this week.  I mean really cold - like below zero at night and in the single digits during the day with negative wind chills.  On Friday morning I decided to turn the oven on right after breakfast to make these cookies and to warm up the house!  Plus, I was heading over to a friend's house later and thought these would be the perfect treat to share.

I had every intention of adding a little bit of whole wheat flour to this recipe, but I was in such a hurry to mix up the ingredients, I completely forgot.  I was also worried  that even though I had left the butter out overnight soften, it would still be too hard because of the cold weather.  But the dough came together nicely.  My husband isn't a big fan of raisins in anything but Raisin Bran, so I decided to leave them out.  I also left out nuts because some people don't care for nuts and this meant my little guy could maybe sample some of the cookie.  But I did include some chocolate chunks.

I really liked this recipe.  I made sure to not over-bake them, so they stayed a little chewy after cooling.  I think next time I would like to add some pecans and I do hope to substitute some of the all-purpose flour for whole wheat flour.  Everyone who has tried these cookies has quite enjoyed them - even my little guy (but too bad for him, he doesn't get any chocolate chunk pieces!)  The only other comment is that the recipe called for room temperature eggs, but I didn't realize this until I was pulling out the ingredients to make the cookies.  I went ahead and made them anyways with cold eggs.  If it was another type of recipe I probably would have been more cautious, but I make cookies all the time with cold eggs, so I figured it probably wouldn't impact the recipe too much.  I don't think it did because the cookies were really good!