It's been a heckuva two weeks, amirite? And who knows how the next two weeks are going to look? So I think, considering everything, we all deserve a batch of fresh-baked cookies right out of the oven.
At first I was thinking classic chocolate chip cookies, but I had some extra fixings that I REALLY wanted to get rid of, so this went quickly from classic to 'everything but the kitchen sink'. So with a few items from the pantry that were on their last leg and needed to be used ASAP, a star was accidentally born.

After inhaling two right out of the oven, I'll never go back to plain ol' chocolate chip cookies. These bad boys are the real deal and can be made with all sorts of ingredients like nuts, oats, raisins (er, maybe not), and shredded coconut. The sky is the limit- I mean, whatever you have in your pantry that's taking up space and is nearing its expiration date. Potato chips? I don't know - let's do it. 

This particular batch is chocolate chips, pretzels and mini marshmallows and they're basically heaven on earth...or at least heaven in my belly. That said, we should probably keep this on the down-low from my dentist because I'm sure he would NOT approve of this concoction. But hey it's all about moderation guys, moderation. 

Let's dive in and whip up a batch to dip in your milk (or alternate beverage of your choice). 
Everything But The Kitchen Sink Chocolate Chip Cookies
(Yields 15 Large Cookies)
2 Cups All Purpose Flour
1 C. Melted Butter, at room temperature
1 Tsp. Baking Powder
1/2 Tsp. Salt
2/3 Cups Granulated Sugar
1/4 Cup Honey
1 Large Egg
1 Tsp. Vanilla Extract
2 Tsp. Apple Cider Vinegar
1 Cup Mini Chocolate Chips
3/4 Cup Mini Marshmallows
3/4 Cup Chopped Pretzels
Preheat oven to 350˚

1. In a large bowl combine flour, baking powder, salt. Set aside.

2. In another bowl - combine sugar, honey, vanilla, apple cider vinegar, and butter. Add eggs and stir until just combined. 

3. Combine the wet mixture with the flour mixture. Stir until just combined. 

4. Add chocolate chips, pretzels and marshmallows. Stir until just combined. 

5. With a cookie scoop, or in my case an ice cream scoop. Scoop cookies onto parchment paper-lined cookie sheet. I did 6 cookies at a time to give them space to spread out. 

6. Bake for 8 to 11 minutes, or until golden brown around the edges. 

7. Remove from oven and let (semi-) cool. 
Yes, they're better warm. 

(But not scalding hot where the marshmallows burn your mouth - you've been warned)