Cup Of Everything Cookies Recipes

EVERYTHING COOKIES

Steps:

• Preheat oven to 350°F with a rack in center. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition.
• Beat in vanilla. Add flour and beat on low to combine. Beat in cereal, chocolate, pretzels, and toffee bits to combine, a few seconds.
• Scoop 1/4-cup balls of dough onto parchment-lined baking sheets, spaced 2 inches apart. Flatten each slightly. Press pieces of chocolate and pretzel and a few cereal flakes on top of each cookie.
• Bake 8 minutes, then remove from oven and bang sheets on counter or stove top. Return to oven and bake until cookies are barely set in centers and starting to brown on edges, 8 to 9 minutes more. Let cool on sheets 5 minutes, then transfer to wire racks and let cool completely. Store in an airtight container at room temperature up to 3 days, or freeze up to 1 month.

CUP OF EVERYTHING COOKIES

Steps:

• Cream together the butter and the sugars. Mix in the oil and the flour. Add in oatmeal, crispy rice cereal, coconut, nuts, vanilla, salt, baking soda, cream of tartar, eggs and chocolate chips. Mix until well blended.
• Drop by teaspoons or tablespoons on a greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 - 15 minutes.

EVERYTHING COOKIES II

Steps:

• In a large bowl, cream together the butter or margarine with the sugars. Beat in the egg.
• Add in the cream of tartar, oats, coconut, vegetable oil and vanilla. Sift together the flour, salt and baking soda and add to the mixture. Stir in crisp rice cereal and chocolate chips.
• Drop by teaspoon on greased baking sheets. Bake in a 350 degree F (175 degree C) oven for 12 minutes.

ONE CUP OF EVERYTHING COOKIES

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Cream together margarine and sugars. Add eggs one at a time.
• 3. Combine flour and baking soda together and add to creamed mixture.
• 4. Add the remaining ingredients.
• 5. Drop by rounded teaspoonfuls (i use a small ice cream scoop) onto an ungreased cookie sheet. Bake 10-12 minutes. Cool for 5 minutes then transfer to a wire rack to cool completely.