Everything Cookies Recipes

EVERYTHING COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix all ingredients. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake until lightly brown.

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!

Steps:

• Cream butter and sugar.
• Add eggs and vanilla.
• Beat until fluffy.
• Mix flour, salt, baking soda.
• Add to sugar mixture.
• Add in rolled oats.
• Add in walnuts and coconut.
• Stir in chocolate chips.
• (For a crisper outside and softer inside you can refrigerate dough for one hour.).
• Drop in ping pong size balls. (rounded teaspoons are fine, but the larger ball seems to work better-plus, less scooping!).
• Bake in preheated oven at 375 for 8 to 10 minutes.

EVERYTHING COOKIES!

Steps:

• Cream butter, peanut butter, and sugars.
• Add eggs and vanilla, mixing well. Stir in dry ingredients, mix well.
• Form into balls about 1 1/2" in diameter, press down lightly on parchment-lined cookie sheet.
• Bake at 350 for about 20 minutes, or until lightly browned.

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.

EVERYTHING COOKIES

Steps:

• In a large bowl, toss the granola, raisins, oats, chocolate chips, walnut halves, and peanut butter chips together until well combined; set aside.
• Sift flour, baking soda, baking powder, and salt together into a bowl, stir with a shisk to combine ingredients; set aside.
• Add sugars to the container of a food processor; whirl to combine.
• With the processor running, add butter, a few pieces at a time, whirling until smooth and creamy.
• Add in eggs and vanilla; whirl until incorporated, scraping down sides of work bowl when needed.
• Add in flour mixture; pulse on and off until just combined.
• Scrape mixture from food processor into the bowl with the chocolate chip mixture; stir to combine.
• Shape dough into 2-inch balls; place balls 2-inches apart on ungreased cookie sheets.
• Bake in a 375° oven for 12-15 minutes or until light brown.
• Cook cookies on cookie sheets placed on a wire rack until firm enough to lift with a spatula.
• Remove cookies to rack to cool completely.