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Almost Everything Cookies

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Okay, Guys, this is the most incredible cookie recipe I have ever baked! It has milk chocolate chips, dark chocolate chips, oats, peanut butter, and much more; goodness! They are crispy, chewy, beautiful, and with a bit of crunch.  And especially, for the chocolate chip lovers, I got you, these Almost Everything Cookies will give you a run for your money.

There are so many cookies that it is difficult to post a unique gem to share with you all.  One bite, though, and I knew it would be irresponsible NOT to share this one.  My sister-in-law, Michelle, the real baker in our family, shared this with me. She got the recipe from her sister and was kind to share it with our family, and we were in love!

This recipe is pretty straightforward. Keep in mind, though, that the dough rests in the refrigerator for 3 hours. If you try to skip this step, you will have a dough that will not roll into balls to bake. I guarantee the wait is worth it! While the dough is in the refrigerator, whip up a batch of the Treasured Sugar Cookies. You can bake them right after and then finish off the Almost Everything Cookies.

 Enjoy!

Almost Everything Ingredient fina

INGREDIENTS NEEDED FOR ALMOST EVERYTHING COOKIE RECIPE

  • All-purpose flour
  • Baking soda
  • Salt
  • Rolled oats
  • Unsalted butter
  • Brown sugar
  • Granulated sugar
  • Eggs                     
  • Corn syrup
  • Vanilla extract
  • Creamy peanut butter
  • Milk chocolate chips
  • Dark chocolate chips

HOW TO MAKE ALMOST EVERYTHING COOKIES

Step 1: Take a whisk together flour, baking soda, and salt in a large mixing bowl

Step 2: Add in the oats and stir until the ingredients are evenly combined and set aside

Step 3: In a large clean bowl, cream the butter until smooth and pale in color

Step 4: Add the sugars to the butter mixture. And continue to mix

Step 5: Scrape down the sides of the bowl and then return to mixing, take care to add the eggs one at a time until the mixture is smooth

Step 6: Add the corn syrup and vanilla to the mixture and continue to beat

Step 7: Add oat mixture in three separate additions, mixing on low speed in between additions, fold in the chocolate chips

Step 8: Cover the bowl with plastic wrap and refrigerate for at least three hours

Step 9: Meanwhile, preheat the oven to 375 degrees

Step 10: Scoop two tablespoons of dough and roll into balls

Step 11: Place on a cookie sheet prepared with parchment paper

Step 12: Cook batch of cookies for 12-15 minutes, watching closely based on your oven, to get the cookies to a beautiful golden brown on the edges and around the edges. 

Step 13: Allow them to cool for 5 minutes before transferring them to racks to cool entirely. If you would desire to ice your cookies, do it when they have wholly cooled.

Almost Everything Cookie Finished.
Hmmmm, this homemade, freshly baked Almost Everything Cookie. Loaded with dark and milk chocolate chips, the sweetness is balanced with oats and creamy peanut butter.

WHAT TYPE OF ROLLED OATS SHOULD I USE WHEN BAKING?

Okay, there are two types, the quick-cooking and the old fashioned. They both start with oats that are cleaned, toasted, and hulled to become what we commonly call oat groats. The big difference between the two is the thickness of the oats after the oat groats have been steamed and flattened. For the quick-cooking rolled oats, the oats are thinner than that of the old-fashioned rolled oats.

For the chocolate chips, you can use bittersweet, white chocolate chips or semi-sweet chocolate chips. For the nuts, you can use either walnuts, almonds, pecans, or hazelnuts. In place of raisins, you can use cherries or dried cranberries, apricots, or any other dry fruits.

Again, if you are looking for UNIQUE cookie ideas for Christmas then check out my Treasured Sugar Cookie. It delivers all of the best parts of a sugar cookie with a shortbread texture that keeps you grabbing for another!

RECIPE NOTES

  • If you like, you can freeze the cookie dough for baking later. Simply put the cookie balls dough on a baking sheet, wrap it with plastic wrap, and place it in the freezer.
  • Once frozen, you can transfer the cookie dough balls to an airtight container or Ziplock plastic bag. Before baking, let the cookie dough balls defrost for 30 minutes. The cookie dough balls can stay freezer for up to 30 days.

Did You Make This Recipe?
If you made this recipe I would love to see it! Tag me on Instagram @food.devoted

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