Recipe: Everything Cookies

Everything Cookies 2Attachment-1 (6)These are now my go-to cookie. They are so easy and freakin delicious, there’s nothing not to like! I’m calling them “Everything Cookies” because basically everything people like is in them (chocolate, coconut, nuts, oatmeal, raisins), and because once you bite into them, you will say, “These cookies are everything!”Attachment-1 (1) - CopyThis is the third batch of these that I’ve made this summer because they were such a hit. I originally made them because I needed a gift for Father’s Day, and my dad had been talking about these “ranger cookies” he got somewhere that would have been perfect if not for the butterscotch chips. So I did some research, and then basically made cowboy cookies with raisins.

Attachment-1 (7)My family went nuts (ha) for them, and my parents commissioned another batch a couple weeks later. My mom’s birthday was Saturday, so I decided to make them again.

Attachment-1 (8)Here’s the recipe!

I just used this recipe for Oatmeal Chocolate Chip Cookies, and then added some other stuff.

Ingredients
-1 cup butter, softened
-1 cup packed light brown sugar
-1/2 cup white sugar
-2 eggs
-2 tsp vanilla extract
-1 1/4 flour
-1/2 tsp baking soda
-1 tsp salt
-3 cups quick cooking oats
-1 cup chopped pecans
-1 cup semisweet chocolate chips
-1 cup sweetened shredded coconut
-1 cup raisins/craisins (I use both)

  1. Preheat the oven to 325 degrees F.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the oats, pecans, coconut, raisins/craisins, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
  3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Bonus: They keep for a surprisingly long time (if you can stop yourself from eating them at once). Usually homemade cookies get crumbly or hard after a day or two, but these stay soft and chewy for a couple of weeks (kept in a sealed container)!

Cookiefest 2014

The womenfolk in my family got together this weekend to bake cookies…
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IMG_440190385The little ones joined us eventually and helped us decorate…

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IMG_440191120We made 5 different types in all: gingerbread, sugar, snickerdoodles, chocolate chip, and Italian almond. We did it ladies!

Also, the weather this weekend has been pretty great: up to almost 50 degrees. This is how that makes me feel:

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Chocolate Chip Cookies and a New Job

As I’ve mentioned, I like to bake people things when I feel bad about something I’ve done/will do to them. It’s my way of pathetically begging them not to hate me.

This time around, I have to have that terrifying “I’m leaving” conversation with my boss. There’s nothing wrong with my current job, but I just accepted a position in a school (!) as a Work Experience Coordinator, so I have to move on. For those that don’t know, I earned a Master’s and License in School Counseling last year, and since then, I have been searching doggedly for a job (counseling, ideally, but really anything in a school). So this is a very good, very hard-won opportunity for me. I am excited and terrified.

SO. My boss is very nice, so I’m sure he will be supportive, but I’m the kind of person who just fears making any kind of waves, so I wanted to have something that would ease us into the conversation.

So………………….COOKIES!

I love me some cookies, and I am on a constant search for the perfect chocolate chip cookie recipe. I like my CCCs crispy on the outside and chewy on the inside. And when I say chewy, I mean chewy. A bakery near my house (Rustica) makes the perfect CCC, so if I could just steal their recipe, I would. But I don’t know it. So I just keep trying.

Here’s the recipe I used tonight. It’s not The One, so the search continues. But it’s okay.

Ingredients:

1 cup unsalted butter

1 cup brown sugar

1 cup white sugar

1 egg

1 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1 1/2 tsp salt

2 tsp baking soda

1 1/2 cups chocolate chips

Throw your white and brown sugar and butter into a bowl and mix until smooth.

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Then add the egg, and if you were a normal, intelligent person, you would also add your vanilla at this point. Unfortunately, I’m me, and I cleaned out my spice rack when I re-did my kitchen, and forgot that I never bought more vanilla. So…there’s that. Mix your egg AND YOUR STUPID VANILLA in.

Photo (49)Now the dry stuff. Mix in your flour, baking soda, salt, and cinnamon.

Photo (50)Then the chocolate chips.

Photo (55)Drop by spoonfuls onto parchment-lined baking sheets. Give them some good distance in between because they will spread a bit.

Bake at 350 degrees for 8-10 minutes, rotating halfway through.

Photo (51)Let sit on the sheets for a couple of minutes afterward, then transfer to cooling racks.

Photo (52)Put them in a nice tin for your boss/co-workers.

Photo (53)And of course save some for the roomies.

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