Everything Cookies
Everything cookies are full of, well, everything (but the kitchen sink, that is). These delicious cookies are jam packed with peanut butter, oats, pretzels and two kinds of chocolate chips. Plus, they are super easy to make with no chill time required.
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
Tips & Substitutions
- 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.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.