Everything Cookies are another great cookie to put in your children's lunch box or have as an after school snack. They combine a chocolate chip cookie with an oatmeal cookie. In fact, they are much more than that as they have just about everything in them - hence the name. They are sweet and buttery and full of nuts, chocolate chips, raisins, coconut, and oatmeal. I have been making these cookies for years and they are an adaptation from a couple of Canadian cookbooks; Marion Kane's 'The Best of Food' from The Toronto Star and the 'That's Trump - The Best of Bridge'.

There is always the question of what type of rolled oats to use in baking; old-fashioned or quick-cooking. Both start with oats that are cleaned, toasted, and hulled to become what we call oat groats. The difference between the two is in the thickness of the oats after the oat groats have been steamed and flattened. Old-fashioned rolled oats are thicker because to make quick-cooking rolled oats the oat groats are first cut into pieces before being steamed and flattened. Either one can be used in this recipe, although I do recommend using old-fashioned rolled oats as I prefer their thicker texture and better flavor.

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.

Increase the oven temperature to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until creamy and smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and rolled oats. Add the flour mixture to the creamed mixture and beat just until incorporated (the batter will be sticky). Stir in the nuts, raisins, coconut, and chocolate chips.

Drop the batter by tablespoonfuls (can use a small ice cream scoop) onto the prepared baking sheet, spacing the cookies about 2 inches (5 cm) apart. Flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 10 minutes or until golden brown around the edges. The longer the cookies bake the more crisp in texture they will be. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 48 cookies.

Sources:

Kane, Marion. 'The Best of Food'. The Toronto Star. Toronto: 1997.

'That's Trump - More Recipes From The Best of Bridge.' The Best of Bridge Publishing Ltd. Calgary: 1995.

Everything Cookies:

1 cup (110 grams) walnuts or pecans, toasted and chopped

1 cup (226 grams) unsalted butter, room temperature

1 cup (210 grams) light brown sugar

1/2 cup (100 grams) white granulated sugar

3 large eggs

1 1/2 teaspoons pure vanilla extract

2 cups (260 grams) all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups (160 grams) old-fashioned rolled oats

1 cup (100 grams) raisins

1 cup (90 grams) sweetened coconut

1 cup (175 grams) chocolate chips

Join Our New & Featured Recipes Email List

New Recipes

Chocolate Shortbreads

Icebox Cookies

Pomegranate Jelly

Chocolate Pudding Cake

Top 40 Recipes of 2009*

*Top 40 Recipes based on actual site traffic from January 1, 2009 to December 30, 2009.


1. Chocolate Chip Cookies	2. Red Velvet Cake	3. Shortbread Cookies	4. Royal Icing	5. New York Cheesecake

6. Carrot Cake	7. Sugar Cookies	8. Vanilla Cupcakes	9. Banana Bread	10. Chocolate Truffles

11. Pound Cake	12. Ganache	13. Apple Crisp	14. Oatmeal Cookies	15. Pumpkin Pie

16. Apple Pie	17. Gingerbread Men	18. Pavlova	19. Coconut Macaroons	20. Biscuits

21. Cream Scones	22. Lemon Bars	23. Rum Balls	24. Snickerdoodles	25. Whipped Cream Frosting

26. Yellow Butter Cake	27. Pumpkin Cheesecake	28. Fruit Tart	29. Lemon Curd	30. Butter Tarts

31. Chocolate Crinkles	32. Thumbprint Cookies	33. Melting Moments	34. Boston Cream Pie	35. Chocolate Cupcakes

36. Nanaimo Bars	37. Mexican Wedding Cakes	38. Molten Chocolate Cakes	39. Almond Biscotti	40. Peanut Blossom Cookies

Joyofbaking.com on Facebook

Arabic Mandarin Dutch French German Hindi Indonesian Italian Japanese Korean Norwegian Portuguese Russian Spanish Greek Swedish Finnish

Use of materials on Joyofbaking.com is entirely at the risk of the user and Joyofbaking.com, Stephanie Jaworski or Rick Jaworski will not be responsible for any damages directly or indirectly resulting from the use.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com. Students and non profit educators may use content without permission with proper credit.

A baking resource on the Internet since 1997