This cookie proves my point.
Everything But the Kitchen Sink Cookies
2 cups old fashioned rolled oats
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon (optional)
1 cup (2 sticks) soft unsalted butter
1 cup brown sugar
2/3 cup granulated sugar
1 teaspoon vanilla
3 cups "add ins"
"Add Ins": walnuts, chocolate chips, butterscotch chips, pecans, shredded coconut, rice krispie cereal, dried cranberries, white chocolate chips, peanut butter chips, pecans, toffee bits, or anything else your heart desires.
(For the cookies pictured I used 1 cup chopped walnuts, 2/3 cup butterscotch chips, 2/3 cup semi sweet chocolate chips, 1/3 cup crushed toffee bits, and 1/3 cup milk chocolate chips.)
1. Preheat oven to 350 degrees F.
2. Stir together the first six ingredients and set aside.
3. Beat the butter and sugars together for about 2 minutes. Add the eggs, one at a time, and beat for another 2 minutes.
4. Stir in the dry ingredients with a wooden spoon. Now add the 3 cups of "add ins".
5. Drop cookie dough with a large scoop, 2 inches apart, on a parchment lined sheet pan. Bake for about 9 minutes. Remove from the oven while they are still underdone and allow the cookies to cool on the sheet pan on top of a cooling rack. When they have completely set up, remove from the sheet pan and continue cooling on the cooling rack.