Everything Cookies

They have exactly what you want in them

Jennifer Friebely
Oct 14, 2020 · 2 min read
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Photo by Lucija Ros on Unsplash

Have you ever wanted a cookie that was custom-made for you? To eat a cookie with all the ingredients and mix-ins that your favorite ice cream sundae contains, only it’s a cookie?

Well, here it is — the everything cookie. I have been making these for my family since my kids were babies. They’re now in their twenties. I still get requests from family for these cookies, particularly during the holidays when I sub in green and red M&Ms for the chocolate chips.

This is the kind of recipe, as long as you keep to the ratios of mix-ins, you can’t go wrong with the customizations. You can make this recipe your own. Have fun and happy baking!

Preheat oven to 375 degrees Fahrenheit.

Dry ingredients

  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 cup “Old Fashioned” rolled oats

Wet ingredients

  • 1 cup butter
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 2 eggs
  • 1–1/2 tsp. vanilla

Mix-ins

  • 6 ounces chocolate chips (or some other melty ingredient like peanut butter chips, caramel chips, M&Ms)
  • 1–1/2 cups granola
  • 1–1/2 cups nuts (walnuts, almonds, pecans, peanuts — whatever you like)
  • 1–1/2 cups raisins (or currants, coconut, or some combination of dried fruit)

Regarding the mix-ins: If you don’t like granola (although it makes the cookies taste amazing), you can use its 1–1/2 cup allocation for another mix-in. I generally avoid too many “melty” mix-ins to keep the ratios even. The best way to be mindful of the proportions is to not exceed about 5–1/2 cups* of added ingredients with about 20% or 1 cup being “melty.”

*assumes 6 ounces of chocolate chips or similar is about 1 cup.

Sift the dry ingredients, except the oatmeal, into a large bowl. Then mix in the oatmeal. Cream the butter and sugars. Then add the eggs and vanilla. Add the wet ingredients to the dry ingredients. Then stir in the “mix-ins” you have selected.

Use a melon baller or cookie scoop to create about 1" balls about an inch or so apart on a greased or parchment-lined cookie sheet. Bake for about 8 minutes at 375 degrees Fahrenheit — until just barely turning brown. Let cookies sit on the sheets for about five minutes before moving to cool on wire racks.

Makes about 7 dozen cookies.

Jennifer Friebely is a New York-based content writer covering personal development, marketing, and productivity to politics and music to whatever idea strikes. She has a 30+ year background in marketing and advertising and holds a BA in Political Science. Email her at jenny@on-call-marketing.com.

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Jennifer Friebely

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Writer — ILLUMINATION-Curated • ILLUMINATION • Extra Newsfeed • Data Driven Investor • Reading Rhombus • B.O.S.S. • Writers’ Blokke | Coach — successpicture.com

ILLUMINATION-Curated

Outstanding stories objectively and diligently selected by 40+ senior editors on ILLUMINATION

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