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.
This article originally published on March 19th, 2020 and has been updated and republished with a new date.
If there’s any one thing that my family loves for dessert, it’s homemade 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). Cookies are a sweet treat and Everything Cookies can be made to our own wants!
Everything Cookies are great because you can change up the cookie recipe to fit whatever you have in the kitchen. These are an excellent treat to refill the cookie jar. Consider making them in batches for school lunches, dessert, snacks or a bake sale.
The Everything Cookies recipe is extremely flexible. 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. I even used chunky peanut butter in this recipe because that’s all I had on hand. Nobody complained!
How to Make Everything Cookies
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!
Everything Cookies Ingredients Make Them Unique!
The beauty of these “Everything But the Kitchen Sink Cookies” is that you can make them different each and every time. The recipe is dependent upon what you have in your pantry or your own personal taste preferences.
This list of ingredient ideas will help you to mix & match what goes into your Everything Cookies. My family’s favorite mix-ins are semi-sweet chips, creamy peanut butter, walnuts and Craisins. What concoction will you come up with?
- Semi-Sweet Chocolate Chips
- Milk Chocolate Chips
- Dark Chocolate Chips
- Peanut Butter Chips
- Butterscotch Chips
- White Chocolate Chips
- Toffee bits
- Baking chocolate, cut into smaller chunks
- Peanut Butter, creamy or chunky
- Almond Butter
- Macadamia nuts
Chopped Dried Fruit
- Dried cranberries (Craisins)
- Raisins, brown or golden
Making Cookie Dough in Minutes
Since this recipe for Everything Cookies only requires a few measuring tools and one bowl, the dough goes together quickly. I set out all of my ingredients into a row on the counter. As I add, I move the ingredient to the other side of my mixing bowl to expedite the process.
This recipes calls for softened butter, creamed in a large mixing bowl. I use my KitchenAid to beat the butter while I prep other ingredients. Using a hands-free bowl of a stand mixer to make cookie dough speeds up the prep time. You can also use an electric hand mixer.
Use both white sugar and brown sugar, adjusting to your personal preference. For instance, if I use sweetened coconut in the dough, I’ll use less granulated sugar in the recipe. Beat the eggs in, one at a time until creamed.
Dry ingredients come next, taking care to blend properly but not overmix. From there, you’re ready to add the dough balls to the baking sheet and cook.
Baking Everything Cookies
I use a Stainless Steel Cookie Scoop for uniform sizing. The squeeze release makes dropping the dough onto the baking sheets mess free.
I’ve use an approximately 2 Tbsp size scoop for this recipe. If you wish to make bigger monster cookies, you’ll need to watch the oven carefully to adjust the time.
No need to flatten the dough balls before placing in the oven, the cookies smooth out for the most part. If you’re looking for perfectly round cookies every time, this is not that kind of recipe!
Due to the number of mix-ins, each Everything Cookie tends to look unique. Not always beautiful to the eye, but they are perfectly delicious!
How to Make Everything Cookies Soft or Crispy
Just as you can adjust the recipe to your liking, there are different ways to bake cookies to your preference. I’ve included different instructions in the recipe whether you prefer soft or crispy cookies. The recipe card details more about the cooking times so you’ll have the results you wish!
Feel free to divide the dough and make some of each. I usually make some cookies soft (the way I like them) and a few batches crispy (the way my husband prefers them)!
Soft Cookies – Consider baking your cookies on parchment paper or a silicone baking mat. If you prefer cookies with a soft center, you’ll need to remove from the oven while they appear to be slightly underbaked. They’ll be golden brown on the outside and still just a bit doughy in the very center.
Allow the cookie to set a bit on the baking sheet before removing to a wire cooking rack.
Want your cookies to soften even more? Once the cookies are completely cooled, transfer to an airtight container along with a fresh piece of bread. The moisture from the slice of bread will keep your cookies soft!
Crispy Cookies – Leave the cookies in the oven a few extra minutes. Allow the baked cookies to sit on the hot cookie sheet while cooling will help make them more crunchy.
Everything Cookies Recipe Card
- 1 cup butter, softened (2 sticks)
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup nut butter, like creamy peanut butter
- 1 cup oatmeal
- 1 cup flour
- 1 cup unsweetened coconut
- 1 cup chips, like semi-sweet 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 nut butter and mix again until blended.
- Add in oatmeal, flour, coconut. Mix until blended.
- Add in chips, 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 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.
See additional suggestions for favorite mix-in options on the full article at https://www.momrewritten.com/one-cup-of-everything-cookies-recipe/
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