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Not sure what flavor cookie you want? These everything cookies are perfect! They are loaded down with any and all the flavors you love - and they are so easy to customize. As a bonus, this is a no-chill recipe, so you only need 30 minutes to make them.
These super thick, soft and fluffy everything cookies are jam packed full of all the flavors. They have a normal cookie base with oats, peanut butter, pretzels and two kinds of chocolate chips all packed in.
Their name comes because they have everything but the kitchen sink in them. Or, one cup of everything. They are fully customizable as you can add in whatever your favorite flavors are.
Looking for other add-ins? Try these captain crunch cookies or these red velvet cookies with crumbled oreos.
🍪 Why To Try This Recipe
Customizable - one of the best things about these cookies is they are fully customizable. Just add in whatever your favorite flavors are.
Thick & Fluffy - this recipe makes super thick, soft and fluffy cookies. They are a soft and flavorful cookie, perfect for snacking and dunking in milk.
Easy to make - these cookies are super easy to make. Dump everything together, mix and bake. No chill time is needed. They can be ready in 30 minutes.
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🥄Equipment
- Hand or stand mixer
- Mixing bowl
- Measuring Cups
- Measuring spoons
- Cookie sheet
- Wooden spoon or spatula
📋Ingredients
- Flour
- Brown Sugar
- White Sugar
- Oats
- Peanut Butter
- Chocolate chips
- Crushed Pretzels
- White Chocolate Chips
- Eggs
- Butter
- Salt
- Baking Soda
- Vanilla
See recipe card for quantities.
Mix-ins to Try
The best part about these cookies, is you can add whatever combination of mix-ins you want. Just make sure not to go over 2 cups total. It's also nice to get a mix of sweet, salty and different textures.
- M&Ms
- Reeces Pieces
- Crushed Heath Bars
- Chopped Peanut Butter Cups
- Crushed Oreos
- Crushed Potato Chips
- Toffee bits
- Butterscotch Chips
- Peanut Butter Chips
- Mini Marshmallows
- Dried Fruits like cherries, raisins, cranberries, blueberries
- Shredded Coconut
- Chopped nuts like walnuts, pecans, peanuts
📖Substitutions & Variations
Try out a few of these different ingredient substitutions and flavor variations to make these cookies exactly what you want.
- Use different nut butter - instead of peanut butter you can use any type of nut butter you like. Try almond or cashew.
- Skip the butter - instead of butter, you can use Crisco or shortening or even vegetable oil. Use the same amount as you would for butter.
- Substitute the oats - you can substitute the oats for crushed corn flakes. Or, you can skip both all together for a smoother textured cookie.
Like cookies with add-ins, but want to focus on one flavor? Try these Peanut Butter Reeses Pieces Cookies or these Skittles Cookies.
⏲️Instructions
Follow along with these step-by-step instructions and easy to follow process shots in order to perfectly make these yummy everything cookies.
Step one: Make sure that you have greased the cookie sheet with butter or cooking spray. Also, preheat the oven to 350 degrees Fahrenheit.
Step two: Put the softened butter, brown and white sugar into the mixing bowl.
Note: softened butter should be able to have an indentation left in it when you press in the middle of it. It is usually good after sitting for 60 mins at room temperature.
Step three: Using the hand or stand mixer at medium-high speed for about 2 - 3 minutes, cream together the butter and sugar. It will become lighter in color and fluffier in texture when ready.
Step four: Add in eggs, peanut butter and vanilla extract. Mix them in on medium-low just until well combined.
Step five: In a separate bowl, mix together flour, oats, salt and baking soda. Turn the hand or stand mixer on low and slowly add the flour mixture. Keep mixing just until it is well combined.
Step six: Pour the dark chocolate chips, white chocolate chips and crushed pretzels into the dough. Carefully fold them in so that everything is well combined.
Step seven: Using a tablespoon scoop up heaping balls of dough. You want about 2.5 tablespoons worth of dough.
Roll the dough into tight balls so that they won't spread while cooking too much. If desired, add a few more of the chocolate chips or pretzels to the top of each ball of dough.
Step nine: Place the balls of cookie dough several inches apart on the cookie sheet and bake at 350 degrees Fahrenheit for about 14 minutes or until edges are firm and light brown.
Hint: since these are larger cookies, they do need to cook a little longer than typical. But, you still want to make sure they don't get overbaked. Make sure the centers are soft when you remove them from the oven as they will continue to cook and firm up as they cool on the cookie sheet.
⭐Recipe Tips for Success
- Top with extra mix-ins - to make the cookies a little prettier and more flavorful, add a few pretzel and/or chocolate chip pieces to the top of each ball of dough before cooking.
- Make large cookies - with so many different flavors, you want to be sure you get a little of each item in each cookie. Make these larger cookies at 2 - 3 tablespoons of dough each.
- Bake just enough - to make sure these are chewy and the perfect texture, remove from the oven when the centers are still soft. They will continue to firm up as they cool on the baking sheet.
- Room temperature butter & eggs - to prevent the cookies from spreading or being overmixed make sure to use room temperature eggs and butter that is softened at room temperature for 60 minutes. (Pro tip: soften butter faster by cutting it into chunks or carefully microwaving on defrost setting at 20 second intervals.)
Storage
To store dough & cookies: wrap the dough in cling wrap and store in the fridge for up to 5 days. Put baked cookies in an airtight container and store at room temperature for up to a week or in the refrigerator for up to two weeks.
To freeze dough & cookies: wrap the dough in cling wrap and place in an airtight container or freezer bag for up to 3 months. Defrost dough in refrigerator overnight. Baked cookies should be stored in a freezer bag or airtight container and frozen for up to a year. Defrost cookies on counter or in fridge. Or, heat in microwave for 15 seconds.
💭FAQ
No, you do not need to chill the everything cookie dough before baking. To prevent cookies from spreading too much, make sure not to overmix the dough and shape them into tight balls before baking.
No, the great thing about these everything cookies is that you can use whatever flavor add-ins you like. You can leave out any of these add-ins or use the list provided in what mix-ins to use section above to try out different flavors.
Everything Cookies
Equipment
- cookie sheet
- Mixing bowl
- Stand or Hand Mixer
- Wooden spoon or spatula
- Measuring Spoon
- Measuring Cup
Ingredients
- 2.5 Cups Flour
- 2 Eggs
- 1.25 Cups Granulated Sugar
- .75 Cups Brown Sugar
- 1 Cup Butter softened
- 1.25 Teaspoons Baking Soda
- .25 Teaspoons Salt
- 1 Teaspoon Vanilla Extract
- 1 Cup Peanut Butter creamy preferred
- 1 Cup Oats
- .5 Cups Crushed Pretzels
- .75 Cup Dark chocolate chips
- .75 Cup White Chocolate Chips
Instructions
- If the cookie sheet is non-stick, make sure to grease it with a layer of butter or cooking spray. Also, pre-heat the oven at 350 degrees Fahrenheit.
- Put .75 cups of brown sugar, 1.25 cups of granulated sugar and 1 cup of softened butter into the nixing bowl.Note: it takes about 60 minutes to soften butter at room temperature. Or, you can chop it into chunks and it should soften in half the time.
- Use the stand or hand mixer at medium-high speed for about 2 - 3 minutes to cream together the sugar and butter. Once it is well combined it will turn a lighter color and get slightly fluffier.
- Add 1 cup of peanut butter, 2 eggs and 1 teaspoon of vanilla. Mix on medium-low for a minute or until well combined.
- Combine together in a separate bowl, 1 cup of oats, 2.5 cups of flour, 1.25 teaspoons of baking soda and .25 teaspoons of salt.
- Turn the mixer on low and slowly pour in the flour mixture to the wet ingredients. Mix just until well incorporated.
- Pour in .75 cups of chocolate chips, .75 cups of white chocolate chips and .5 cups of crushed pretzels. Then, carefully fold them into the dough.
- Scoop out 2.5 - 3 tablespoons worth or dough and roll into balls.
- Place each ball of dough several inches apart on the baking sheet. If desired, press a few chocolate chips and/or pretzel pieces on top of each ball of dough.
- Bake at 350 degrees Fahrenheit for about 12 - 14 minutes or until edges are firm and light brown.
Notes
- Make large cookies - these cookies are PACKED with lots of different add-ins and flavors. Make them extra big so that you are sure to get a little of each flavor in every cookie.
- Top them off - place a few chocolate chips or pretzel pieces on the tops of cookie dough balls before you bake the cookies.
- Customize the flavors - use whatever mix-ins you want as long as you don't go over 2 cups - try crushed candies, dried fruits, chopped nuts or anything else you like.
- To freeze
- Dough - wrap in cling wrap, place in freezer bag or airtight container and freeze up to 3 months. Defrost by putting in refrigerator overnight.
- Cookies - place into freezer bags or an airtight container and freeze up to a year. Defrost in refrigerator or on counter top overnight. Or, heat in microwave for 15 seconds.
- To store
- Dough - wrap in cling wrap and keep for up to 5 days in the refrigerator.
- Cookies - keep in an airtight container at room temperature for up to a week, or in the fridge for up to 2 weeks.
