Best 20 Everything Cookies Recipes

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.

BANANA EVERYTHING COOKIES

Steps:

• Preheat oven to 350 degrees. Lightly spray two baking sheets with oil. In a mixing bowl, mash banana well. Add oil, sugar and vanilla, and mix with a strong fork. Add flour, baking soda, salt and cinnamon, and mix until just moistened.
• Add oatmeal, walnuts and chocolate chips. Using your hands or a sturdy spoon, mix well, making sure oats are well moistened. (If dough is very slippery, add one or two extra tablespoons flour.)
• Using clean, wet hands, re-wetting as needed, roll dough into balls slightly smaller than a golf ball, about 1 1/3 inches in diameter. Flatten slightly and place 2 inches apart on a baking sheet. Bake until lightly browned, 10 to 12 minutes. Remove from heat and allow to cool for 2 minutes, then transfer to a rack to cool completely. Store in an airtight container.

A TO Z EVERYTHING-BUT-THE-KITCHEN-SINK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
• In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!

EVERYTHING COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter and sugars. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add in the granola and oatmeal. Fold in the apricots, cherries, pecans and raisins.
• With a cookie scoop or two spoons, drop onto cookie sheets and bake for 12 to 14 minutes. Cool on a rack. Eat, and feel unguilty because there's no chocolate in this cookie.

EVERYTHING BUT THE KITCHEN SINK COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
• Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
• Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

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 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.

EVERYTHING BUT THE KITCHEN SINK COOKIES

Steps:

• Sift together dry ingredients; set aside.
• In a large bowl, cream together butter, and sugars until smooth.
• Beat in the eggs, one at a time, then stir in milk and vanilla.
• Gradually mix in the sifted ingredients until well blended.
• Using a wooden spoon, stir in cornflakes, oats, coconut, chocolate chips and nuts.
• Roll the dough into walnut sized balls and place 2 inches apart on parchment paper lined cookie sheets.
• Flatten slightly.
• Bake at 350 degrees for 8 to 10 minutes.
• Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Slightly under baking these cookies yields wonderfully chewy cookies.
• .

WHOLE WHEAT OATMEAL COOKIES WITH EVERYTHING

Steps:

• Heat the oven to 350.
• Beat together the butter, brown sugar, and granulted sugar until it's uniform.
• Mix in the two eggs and vanilla.
• In a seperate bowl, combine te white and wheat flours, baking soda, cinnamon, and salt.
• Mix the flour mixture into the egg mixture.
• Stir in the oats, cranberries, and walnuts.
• Drop in heaping tablespoons onto a Pam'ed cookie sheet.
• Bake for about 15 minutes until the cookie's have browned.
• Cool on a wire rack.

OATMEAL AND EVERYTHING COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, raisins, nuts, and chocolate chips; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

EVERYTHING BUT THE KITCHEN SINK COOKIES II

Steps:

• Preheat oven to 350.
• In a medium bowl, combine dry ingredients--flour, baking soda, baking powder& salt.
• Set aside.
• In a large bowl, cream butter (or margarine), shortening, sugar& brown sugar until light& fluffy.
• Add eggs and vanilla.
• Combine dry ingredients with butter mixture.
• Add oats, chips, coconut, raisins, cranberries& nuts (you'll need to mix by hand, unless you want to kill your mixer!) Drop dough onto ungreased cookie sheets, using a 1-ounce ice cream scoop.
• Flatten dough with the bottom of a glass dipped in sugar.
• Bake approximately 18 minutes or until lightly browned.
• Cool completely.
• Store cookies in an airtight container.

EVERYTHING COOKIES AKA MONSTER COOKIES

Steps:

• In very large bowl, use mixer to combine first seven ingredients--eggs through peanut butter.
• Add oatmeal, candy, and chocolate chips and mix thoroughly by hand.
• If dough is too sticky, either refrigerate or add another 1/2 to 1 cup oatmeal.
• Scoop ice cream size balls of dough onto cookie sheets, with plenty of space in between.
• Bake at 350° for 13-15 minutes. If using two racks, switch top to bottom and bottom to top about halfway through.

BANANA EVERYTHING COOKIES FROM VEGAN COOKIES TAKE OVER THE WORLD

Steps:

• preheat oven to 350 degrees, lightly grease 2 baking sheets.
• In a mixing bowl mash the banana well. You can use a fork for this but your hands work well too. Add the oil sugar and vanilla, mix with a strong fork. Add the flour, baking soda and cinnmon and mix until the dry ingredients are just moistened. Add the oatmeal walnuts and chocolate chips and mix well. Isa recommends using your hands for mixing in the oatmeal to ensure that the oats get moist. If the dough is quite slippery you may wish to add a few tablespoons of extra flour. This just depends on how big your banana is.
• Clean your hands and roll the dough into balls slightly smaller than a golf ball, flatten it a bit in your hands and place each ball about 2 inches apart on the cookie sheet. Bake for 10-12 minutes until lightly browned. Let the cookies cool on the cookie sheet for 2 mins then transfer them to a cooling rack.

A TO Z EVERYTHING-BUT-THE-KITCHEN-SINK CHOCOLATE CHIP COOKIES

Steps:

• Sift together flour, soda, salt, and spices; set aside.
• In a large bowl, cream butter and sugars until smooth.
• Beat in the eggs, one at a time, then stir in milk and vanilla.
• Gradually mix in the sifted ingredients until well blended.
• Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts.
• Roll the dough into walnut sized balls, and place 2 inches apart on greased cookie sheets; flatten slightly.
• Bake 8-10 minutes at 350 degrees -- do not overbake!
• Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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.

EVERYTHING NICE COCONUT OATMEAL COOKIES

Steps:

• Cream butter and sugars together. Add vanilla, eggs and spices.
• Add rest of ingredients except for chocolate chips if using.
• Mix well.
• Add chocolate chips.
• Drop large spoonfouls about 3" apart on large greased cookie sheet or ungreased parchment paper (works much better!).
• Push tops down slightly with back of a spoon.
• Bake in preheated oven at 350 for about 10-12 minutes or when edges are turning brown and centers are almost set.
• Enjoy!

EVERYTHING BUT THE KITCHEN SINK COOKIES

Steps:

• 1. In a small bowl, combine dry ingredients.
• 2. In a large bowl, beat butter, sugars, and vanilla. Add eggs, one at a time and beating well. Gradually beat the flour mixture into the large bowl.
• 3. Stir in the rest of the ingredients; nuts, chips, etc. Drop by rounded teaspoonful onto ungreased baking sheet.
• 4. Bake at 375 degrees for 10 minutes. Let stand 2 minutes and remove to cooling rack.

I'VE GOT EVERYTHING COOKIES

Steps:

• 1. Cream butter until fluffy. Add sugars and beat until thoroughly combined. Beat in vanilla and eggs, adding eggs one at a time, and beating well after each.
• 2. In a large bowl, sift together flour, baking soda and salt. Add flour mixture, all at once, to creamed mixture. Mix on low speed, then increase to high, to thoroughly mix all ingredients. Add oatmeal and mix until thoroughly combined.
• 3. Add your choice of "extra items". You may use a choice of 3 items or all of them. Whatever you want to add, add it. If you want something else...you can add it, or if you don't like something on this list...omit it...it's that simple!
• 4. Form dough into balls (I like to use an ice cream scoop), using 1/4 cup (60 ml) for each cookie. Place six balls of dough on each baking sheet. With lightly moistened hands, gently flatten each ball of dough. Bake the cookies for about 14 - 16 minutes or until they are golden brown around the edges and just barely set in the center. They should still be soft. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool. They can be stored in an airtight container for several days or they can be frozen. Makes about 20 large cookies.

"EVERYTHING BUT THE KITCHEN SINK" BAR COOKIES

Steps:

• 1. Preheat oven to 350 degrees.Grease 13x9-inch pan.Remove dough from wrapper according to package directions.
• 2. Press dough into prepared baking pan.Bake 13 minutes.
• 3. Remove baking pan from oven.Drop teaspoonfuls of marshmallow creme and peanut butter over hot cookie base.
• 4. Bake 1 minute.Carefully spread marshmallow creme and peanut butter over cookie mixture.
• 5. Sprinkle cereal and m & ms over melted marshmallow creme and peanut butter mixture.
• 6. Bake 7 minutes.Cool completely on wire rack.Cut into 2-inch bars.

EVERYTHING BUT THE KITCHEN SINK COOKIES

Steps:

• 1. (Preheating the oven does NOT have to be done as you begin. This dough has to be refrigerated for at least 1 to 2 hours prior to baking.)
• 2. 1. In a large bowl, mix all the dry ingredients except chocolate chips, coconut, nuts. Put aside.
• 3. 2. In a large mixing bowl, cream all the together the butter, peanut butter, sugar and brown sugar, vanilla, and mashed banana.
• 4. 3. Once the butter-sugar mixture is well blended, add the eggs, one at a time. Blend until mixed together well.
• 5. 4. Then, mix the dry ingredients into the wet ingredients, a little at a time. Once the dry and wet ingredients have been incorporated, add the chocolate chips, nuts and coconut into this mixture at this time. Continue to mix until all ingredients have been incorporated. DO NOT OVER MIX. The dough will be VERY thick. *You may have to do this last part by hand with a heavy spoon if you don't have one of the larger, more powerful mixers.
• 6. 5. Wrap the dough in plastic wrap. Let the dough refrigerate for at least 1 to 2 hours.
• 7. 6. Grease the cookie sheets.
• 8. 7. NOW you can preheat the oven to 375 degrees.
• 9. 8. Once the dough is cold, remove from the refrigerator. Make balls, about 1 inch in diameter. Place them on a prepared cookie sheet (at least 2 inches apart as they will spread) and flatten with a moistened fork dipped in sugar. (Like you would for peanut butter cookies.)
• 10. 9. Bake for 8 to 10 minutes. Cool on baking sheet for at least 5 minutes before removing them. Place them on a rack to cool completely.