Everything But the Kitchen Sink Oatmeal Cookies

Preheat the oven to 350ºF.

In the bowl of your stand mixer or with a hand mixer, on medium speed, cream together the butter and brown sugar. Add the hot water and mix to combine. Add the eggs one at a time and mix until well combined. Add the vanilla, salt, baking powder, baking soda, and flour and mix until well combined.

Reduce the speed to low and add the oats and assorted add-ins. Mix just until they are incorporated.

Using a tablespoon, drop dough onto parchment-lined or un-greased baking sheets leaving an inch or two between each. To make more uniform-sized cookies, I like to use a small 1-ounce size ice cream style scoop. Lightly pat down each cookie with your fingers but not too much because the cookies will spread.

Bake for 10 – 11 minutes, depending on your oven, until golden brown. Remove from the oven and cool on wire racks.