EVERYTHING COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 35m
Yield 3 dozen
Number Of Ingredients 14
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.
CUP OF EVERYTHING COOKIES
These are one of my family's favorites. There's something for everyone in these. I have worked in the school cafeteria for 8 years and we have used this recipe a lot. The kids love them.
Provided by Peggy C.
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 15
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.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 41.1 g, Cholesterol 35.8 mg, Fat 22.8 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 231.4 mg, Sugar 22.5 g
EVERYTHING COOKIES!
This one has a bit of everything I like in a cookie-chocolate, oats, nuts and coconut. A friend of mine gave me a recipe for them, but I made some changes. I find that when you cut sugar, you can actually taste the other ingredients better. I also increased the coconut and oats.
Provided by larlar
Categories Drop Cookies
Time 28m
Yield 30-40 cookies
Number Of Ingredients 12
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.
10-CUP COOKIES
My mother used to make this easy 10-cup cookie recipe for my sisters and me. You could find one of our favorite ingredients in every bite, whether it was chocolate, coconut, raisins or nuts. -Tracy Powers, Byron Center, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 7 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until blended. Beat in eggs. In another bowl, whisk flour, baking soda and baking powder; gradually beat into creamed mixture. Stir in chocolate chips, oats, coconut, pecans and raisins., Drop dough by tablespoonfuls 3 in. apart onto greased baking sheets. Bake until golden brown, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 54mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
ONE CUP OF EVERYTHING COOKIES
I make these cookies quite often and they are a big hit with my teenage daughter and her friends. If you don't like one of the ingredients you can omit and just add more of the ones you like.
Provided by kay d
Categories Cookies
Number Of Ingredients 13
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 COOKIES II
This recipe is great for any large gathering, parties, church functions, holidays, as it yields dozens (I'm not sure how many, we make LARGE cookies and it makes 2-3 dozen).
Provided by Jackie Adams
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 14
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.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 28.7 g, Cholesterol 18.7 mg, Fat 15 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 6.3 g, Sodium 152.8 mg, Sugar 17.5 g
EVERYTHING COOKIES
If you love ice cream with lots of mix-ins, then these chocolate-chip cookies may be your new favorite treat. Chock-full of crunchy extras like cereal flakes, pretzels, and toffee bits, this cookie will delight every type of sweet snacker.
Provided by Sarah Carey
Time 1h
Yield Makes about 2 dozen
Number Of Ingredients 13
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.
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- In a large mixing bowl, using an electric mixer, beat the butter and both sugars until creamy. Add vanilla and beat until blended, then add eggs one by one and beat until light and fluffy. Beat in peanut butter, then add baking soda and beat until thoroughly blended. With mixer on the lowest speed or by hand, add the flour and stir until blended. Stir in the oats, nuts, bran, coconut and chocolate.
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