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Everything Cookie Recipe

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This recipe for Everything Cookie is from Desserts by Design, a Collection of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 oz Unsalted Butter (room temperature)
6 oz Sugar (granulated)
6 oz Brown Sugar
3 Whole Eggs
1 1/2 Teaspoon Vanilla Extract
14 oz All Purpose Flour
1 Teaspoon Baking Soda
Dash of Salt
6 oz Quick Cook Oats
6 oz Sweetened Coconut Flakes
14 oz Chocolate Chips
10 oz White Chocolate Chips
10 oz Butterscotch Chips
10 oz Toffee Chips
10 oz Pecan Pieces
Directions:
Directions:
1) Using a stand mixer with the paddle attachment, cream butter and both sugars until light and fluffy, scraping down the sides of mixing bowl at least twice. This can take 5-10 minutes, depending on butter softness.

2) Whisk eggs together in separate bowl and add to the butter mixture in batches, scraping sides of mixing bowl after each addition. Add vanilla extract to the mixture.

3) Sift flour, baking soda and salt together in separate bowl and add in gradually, scraping down sides of mixing bowl.

4) Add oats and coconut to the mixture.

5) Combine rest of ingredients together in separate bowl and gradually add to the mixture.

6) Using an ice cream scoop #30, scoop all cookie cough to a parchment lined cookie sheet tray. Cover and chill in refrigerator 3-4 hours, overnight, or freeze until ready to bake. Frozen scoops will need to thaw before baking.

7) When ready to bake, preheat oven to 350 degrees. On another parchment lined cookie sheet tray, place the chilled scoops about 2-3 inches apart. Let the chilled scoops sit on the cookie sheets about 5 minutes before baking. Cookies will take about 12-15 minutes to bake. Turn the cookie sheet around halfway through the baking. Cookies will still be slightly soft in the middle. Let cool completely as chocolate chips will be hot.

 

 

 

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