Everything Cookies
For Christmas this year, I made cookie boxes as gifts for friends and family. These everything cookies were a hit! I still had people thanking me for them and requesting the recipe well into the new year. These are packed with all the best parts of classic cookie flavors we know and love. Peanut butter, oats, raisins, walnuts, chocolate chips, and pretzels combine to make a unique and delicious treat with a bit of something for everyone!
With these cookies, you can have the best of both worlds, and cover your bases by incorporating all the mix-ins of classic cookies. These are baked pretty soft, but the pretzels add a satisfying crunch. Add to that the myriad of delicious flavors, and melty pools of chocolate, and you have heaven on a bake tray! Luckily, these cookies aren’t specifically Christmas cookies, meaning you can enjoy them year round! Especially since this dough freezes perfectly for a month or two, simply scoop dough balls onto a bake tray, freeze for a few hours, and then transfer to a ziploc. Then simply defrost as many dough balls as you want, and bake as usual. Delicious freshly-baked cookies, anytime!
Ingredients
3 cups old fashioned oats
128 g all purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp kosher salt
1 cup unsalted butter, room temperature
1 cup chunky or smooth natural peanut butter
201 g granulated sugar
220 g light brown sugar
2 large eggs
2 tsp vanilla extract
12 oz semisweet or bittersweet chocolate chips
3/4 cup raisins
1/2 cup walnuts, chopped
1/2 cup pretzels, broken into pieces
Step 1. Gather your ingredients
Gather and measure your ingredients (I know it looks like a lot, but each ingredient adds something special to these cookies). Chop your walnuts, and break the pretzels into pieces. This step is called mise en place, and gives you an opportunity to makes sure you have everything you need, and allow time for the butter and eggs to come to room temperature.
Step 2. Whisk the dry ingredients
In a medium bowl, whisk oats, flour, baking soda, salt, cinnamon, and nutmeg. Make sure you whisk all the way around the bottom and side of the bowl, to make sure all the ingredients are incorporated.
Step 3. Mix the wet ingredients
In a large bowl, use an electric mixer to beat butter, peanut butter, granulated sugar, and light brown sugar. Beat the wet ingredients on medium speed until well combined. Scrape down the sides and bottom of the bowl with a rubber spatula to make sure everything is getting evenly incorporated.
Step 4: Add eggs and vanilla
Add eggs and vanilla extract to wet ingredients, and beat until completely smooth. The dough should be thick and lump-free.
Step 5. Mix the dough
With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix just to combine (be careful not to over-mix here). This step is a great place to invite someone to help out! The dry ingredients can be hard to pour with the mixer on low, so having another set of hands is a big help.
Step 6: Add the mix-ins and chill the dough
Using a rubber spatula, fold in the chocolate chips, pretzels, raisins, and walnuts. Wrap the dough tightly in plastic wrap, and chill at least 2 hours or overnight.
Step 7: Bake the cookies
Preheat the oven to 350 F. Line 2 baking sheets with parchment paper. Drop rounded tbsp of dough onto the trays, about 2 in apart. Bake for 15-17 minutes, or until golden brown, transfer to a wire rack and let cool to room temperature.
And that’s all there is to it! These cookies are surprisingly easy to make, and taste amazing! Because these are so simple, it’s a great way to get your family involved in the kitchen. Many hands make light work, and these will be done even quicker with some help. As I mentioned before, this cookie dough freezes well, and can be stored frozen for up to a month. They also last quite a while after they’ve been baked. Keep them in an airtight container at room temperature for up to a week, if you can keep your family from eating them!
Ingredients
3 cups old fashioned oats
128 g all purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp kosher salt
1 cup unsalted butter, room temperature
1 cup chunky or smooth natural peanut butter
201 g granulated sugar
220 g light brown sugar
2 large eggs
2 tsp vanilla extract
12 oz semisweet or bittersweet chocolate chips
3/4 cup raisins
1/2 cup walnuts, chopped
1/2 cup pretzels, broken into pieces
1. Gather and measure your ingredients. Chop the walnuts and brake the pretzels into pieces. allow the eggs and butter to come to room temperature.
2. In a medium bowl, whisk oats, flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream peanut butter, butter, granulated sugar, and light brown sugar, until combined.
4. Add eggs and vanilla extract and beat until completely smooth.
5. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix until just combined.
6. Use a rubber spatula to fold in chocolate chips, raisins, walnuts, and pretzels. Wrap dough in plastic wrap and chill for at least to hours, or overnight.
7. Preheat oven to 350 F. Line 2 baking sheets with parchment paper. Drop heaped tbsp of dough onto the baking sheets, about 2 in apart. Bake for 15-17 minutes, or until golden brown.
8. Transfer to wire racks and let cool to room temperate. Store in an air tight container at room temperature for up to a week.
If you have any questions or comments about this, or any post, please comment below, and I’ll get back to you as soon as possible. Also, if you make these cookies, snap a picture and comment it too, or share it with me. I love to see your creations! Until next time, enjoy your cookies, and happy baking!
