If you have a little of everything in the kitchen pantry, you can make these Everything Cookies! A cup of this, a cup of that, all in one bowl. The Everything Cookies recipe goes together very quickly and is a great basic recipe for beginning bakers.
If there’s any one thing that my family loves for dessert, it’s cookies. I rarely buy cookies at the store, preferring to bake them on my own. I know exactly what ingredients go in and I can adjust them to our needs (and what’s in the pantry!).
Everything Cookies are great because you can change up the recipe to fit whatever you have in the kitchen. Only have pecans instead of walnuts? No raisins, but you have dried cranberries? Yes to all of the above! I didn’t have chocolate chips but I did have small squares of dark chocolate. So I chopped that up and added it to the bowl!
The Everything Cookies recipe is extremely flexible. I even used chunky peanut butter in this recipe because that’s all I had on hand. Nobody complained! This recipe makes about 3.5 dozen cookies. What I’m showing on this plate is all I have left (and I just baked these last night!) Just like my Banana Bread Muffins, these cookies disappear fast!
Add in what you have and make adjustments to what your family likes. I personally use slightly less sugar at the request of my husband in my baking recipes. When using pre-sweetened coconut in this Everything Cookies recipe, I’ll cut back on the amount of sugar I mix in.
Kids Can Bake Everything Cookies
With just a single bowl and one Measuring Cup, this is a super-simple recipe for beginning bakers in the kitchen. The only thing that varies from the one cup measurement is a teaspoon of vanilla extract and two eggs. My preschooler loves to stand on a step stool at the counter to help me dump the ingredients into the bowl. And of course, eating the results when we’re done baking!
I use a Stainless Steel Cookie Scoop for uniform sizing. No need to flatten the dough before placing in the oven, the cookies smooth out nicely. I’ve included different instructions in the recipe whether you prefer soft or crispy cookies.
I usually make some cookies soft (the way I like them) and a few batches crispy (the way my husband prefers them!). Leaving the cookies in the oven a few extra minutes and then allowing them to sit on the hot cookie sheet helps make them crunchy.
- 1 cup butter, softened (2 sticks)
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup creamy peanut butter
- 1 cup oatmeal
- 1 cup flour
- 1 cup coconut
- 1 cup chocolate chips
- 1 cup chopped nuts (your preference)
- 1 cup chopped dried fruit, like raisins, dried cranberries or apricots
- Preheat oven to 350 degrees.
- In one large bowl, cream together butter and both sugars.
- Add eggs and vanilla, mix until blended.
- Add peanut butter and mix again until blended.
- Add in oatmeal, flour, coconut. Mix until blended.
- Add in chocolate, nuts and dried fruit, then mix until blended.
- Drop by spoonfuls onto a cookie sheet (12 to each pan).
- Bake for 12-15 minutes at 350 degrees.
- For softer cookies, take out of the oven after around 12 minutes. The cookies will appear slightly under baked. Loosen with a spatula and transfer immediately to a rack for cooling.
- For crispy cookies, take out of the oven after around 15 minutes. Cookies will be darker around the edges. Loosen with a spatula. Let cookies rest on baking sheet for one additional minute before transferring to a rack for cooling.