A Little Bit Of Everything Cookie Recipes

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.

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.

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.

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.

Steps:

• 1. You could put in 1 ½ cups of chopped walnuts or pecans but my children do not like nuts in their cookies. I have doubled the recipe for VBS and then added in white and milk chocolate chips also.
• 2. Preheat at 375° In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and cinnamon. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla. Beat in as much of the flour as you can. Stir in remaining flour. Stir in rolled oats. Stir in chips and/or nuts. Bake for 8 to 10 minutes or until edges are light brown. Cool on cookie sheet 1 minute.

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.