The Everything Cookie
Meet "The Everything Cookie," a delightful mash-up of flavors and textures that lives up to its name! This ultimate cookie recipe combines the best of all worlds—chewy rolled oats, melty chocolate chips, crunchy nuts, tangy dried cranberries or raisins, and a hint of warm cinnamon spice. Optional shredded coconut adds even more depth to an already irresistible treat. Perfectly golden on the edges and soft in the center, these cookies are quick to make with just 15 minutes of prep and bake up in under 12 minutes. Whether you're satisfying a craving or impressing guests, this versatile cookie is a go-to recipe for cookie lovers everywhere. Don't forget to pair them with a glass of milk or coffee for the ultimate indulgence!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 unit large egg
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 cup rolled oats
- 0.75 cup chocolate chips
- 0.5 cup chopped nuts (e.g., walnuts or pecans)
- 0.5 cup dried cranberries or raisins
- 0.25 cup shredded coconut (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl, and mix until fully incorporated.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the rolled oats, chocolate chips, nuts, dried cranberries (or raisins), and shredded coconut (if using), until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set.
Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.4 g | 431% | |
| Saturated Fat | 194.0 g | 970% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 588.6 g | 214% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 355.3 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 356 mg | 27% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2061 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
