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.
INGREDIENTS NEEDED FOR ALMOST EVERYTHING COOKIE RECIPE
- All-purpose flour
- Baking soda
- Rolled oats
- Unsalted butter
- Brown sugar
- Granulated sugar
- 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.
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!
- 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.
- 1/2 cup of All-Purpose Flour
- 1 Tablespoon baking soda
- Pinch of Salt
- 5 cup plus 3/4 cup rolled oats
- 3/4 cup (1.5 sticks) unsalted butter softened
- 1 1/2 cup firmly packed light brown sugar
- 1 1/2 cup granulated sugar
- 5 large eggs
- 1/4 teaspoon light corn syrup
- 1/4 teaspoon vanilla extract
- 2 cups creamy peanut butter
- 1 cup dark chocolate chips, can double if desired
- 1 cup milk chocolate chips, can double if desired
- Whisk together flour, baking soda, and salt in a large mixing bowl.
- Add the oats and stir until the ingredients are evenly combined and set aside.
- Cream the butter until smooth and pale in color.
- Add the sugars to the butter mixture. And continue to mix.
- Scrape down the sides of the bowl and then return to mixing, adding the eggs one at a time until the mixture is smooth.
- Add the corn syrup and vanilla to the mixture and continue to beat.
- Add oat mixture in three separate additions, mixing on low speed in between additions.
- Fold in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least three hours.
- Preheat the oven to 375 degrees.
- Scoop 2 tablespoons of dough and roll into balls.
- Place on a cookie sheet prepared with parchment paper.
- Cook batch of cookies for 12- 15 minutes, watching closely based on your oven
Per serving calories 135kcal protein 1.7g carbohydrates 18.5g fat 6.7g cholesterol 14.4 mg sodium 96.9
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