Everything Cookies

October 4, 2015

In high school, I used to make these everything-but-the-kitchen-sink cookies all the time. My original recipe makes quite a lot (I’ve downsized it here), so I would make them and my sisters, Drew, whoever was at my parent’s house or Drew’s parents house, would eat them all up. The cooler temps the last few days have me all nostalgic. Fall always reminds me of when Drew and I first started dating (8 years ago this month!), and in turn reminds me of home and high school. I was flipping through my old handwritten cookbook the other day and came across these again. This very well may be the first time I’ve made these since high school! Definitely the first time I’ve made them since I’ve been gluten-free. This is an easy recipe to make GF since it takes so little flour to begin with!

everything cookies 21

Everything-but-the-Kitchen-Sink Cookies
makes about 20 cookies

-1 stick salted butter (1/2 cup)
-1/2 cup sugar
-1/2 cup brown sugar
-1 egg
-1/2 tsp vanilla
-1 cup flour (I use my GF all purpose flour + a little bit of xanthan gum)
-1 1/4 cup old-fashioned oats
-1/4 tsp salt
-1/2 tsp baking powder
-1/2 tsp baking soda
-6 oz chocolate chips (I use half milk chocolate, half semi-sweet)
-3/4 cup chopped walnuts or pecans
-3/4 cup shredded coconut

1. In a stand mixer (or large bowl) cream together butter, sugar, and brown sugar.
2. Beat in egg, then vanilla.
3. In separate bowl, mix together flour, oats, salt, baking powder, and baking soda.
4. Slowly mix dry ingredients into wet.
5. Fold in chocolate chips, nuts, and coconut.
6. Roll or scoop dough into balls and place 2 inches apart on ungreased cookie sheet.
7. Bake at 375 degrees for around 12 minutes, or until set and lightly browned. Don’t overbake.
8. Let cool on cookie sheet for a couple minutes, then transfer to wire rack to cool completely.


P.S. My original recipe (if you want double what’s above): 1 cup (2 sticks) butter, 1 cup sugar, 1 cup brown sugar, 2 eggs, 1 tsp vanilla, 2 cups flour, 2 1/2 cups oats, 1/2 tsp salt, 1 tsp baking powder, 1 tsp baking soda, 12 oz chocolate chips, 1 1/2 cups chopped nuts, 1 1/2 cups coconut.

I’m back for the second day in a row! I just couldn’t wait to share this cookie recipe, it is just SO good!


I’ve baked a lot of different recipes of chocolate chip cookies and these by far are the absolute best. I dare you to try them. You won’t want to go back to another cookie recipe after tasting these!

New York Times Best Chocolate Chip Cookies
makes about 18 large cookies
recipe found here, originally from here.


2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds chocolate chips (My favorite are Ghirardelli chocolate chips and I use half semi-sweet, half milk chocolate)
Sea salt


1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. In a mixer, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
3. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
4. Stir in chocolate chips.
5. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. **The chilling step is very important! It will lead to a much better cookie!!**
6. When ready to bake, preheat oven to 350 degrees.
7. Scoop dough into 3 1/2 ounce balls (the size of generous golf balls) and place onto baking sheets.
8. Sprinkle dough balls lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
9. Transfer baking sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a little longer.
10. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.


cookie in hand1

These cookies are big! Here is my hand in comparison. That is one of the secrets to them though. They are big enough that the outside can get a little crunchy, but the inside still stays a little soft and gooey. Perfect combination if you ask me.

***And for those of you that are wondering, yes I am still sticking to the health plan that I talked about before, so no I can’t eat more than a bite of these since they contain both gluten/flours and white sugar. I’ve been doing great and feeling so much better since starting that health plan. When Drew and I started it at the beginning of January, we boxed up all the wheat/sugar/processed food products in our pantry that we couldn’t eat. They have been sitting in our hallway since then unused and we weren’t sure what to do with them. It is a lot of stuff, so I didn’t want to just throw it away. The last few weekends we have been invited to get-togethers where we had to bring a dish to share, so we’ve been putting all that stuff we can’t eat to good use feeding other people! Drew made these cookies to take to a Craft Beer Bottleshare he went to tonight. Hope the boys like them!

Freezing Cookies

February 25, 2012

So this post might seem relatively obvious. However, this idea never occurred to me until I was in college.

When I was in high school, and I would bake cookies at my house, I would just make whatever the recipe called for, bake them all and put them in a cookie jar for everyone at home to eat. I had a pretty big family (3 sisters, 1 brother, my parents, all the friends that were constantly in and out, etc.), so within the week they would all be eaten.

However, when I moved away to college and I was in Drew’s tiny studio apartment baking cookies for just the two of us, it occurred to be that there was no way that we could eat (or needed to eat) an entire batch of cookies ourselves. I tried cutting recipes in half or into a fourth, but sometimes the math gets really hard with that, especially if the recipe only calls for 1 egg.

Over Christmas break my freshman year of college, I was at my older sister’s house and saw that she just made up her cookie dough and froze it into balls to pop in the oven whenever. What a genius idea! (Although, I’m sure many other people do this as well)

From then on, that is what I do when I get into baking moods. I make the entire batch of dough, then only cook a few cookies for the two of us to eat then. Then I simply freeze the rest in balls that can be baked whenever for freshly baked cookies anytime! (It’s like homemade easy-bake cookie dough!)

It is super simple. Just scoop your cookie dough out into balls onto a cookie sheet. Place them close together, but not touching.

Stick the cookies into the freezer on the sheet for a few hours, or until frozen solid. Once they are frozen, take them out of the freezer, pop them off the cookie sheet and place into a ziploc freezer bag.

Then take a Sharpie and label the bag with the type of cookie and the cooking instructions.

Then you can pop them back into your freezer to pull out and bake whenever you get a sweet craving, have unexpected guests over, etc. It is lovely to be able to have a couple homemade cookies fresh and warm without having to make a mess in the kitchen every time.

As you can see, I have several different kinds in my deep freezer:

The cookies in the demonstration above are Healthy Chocolate Chip Cookies, recipe here.

Which of course are making my mouth water, but unfortunately I can’t eat right now since I gave up carbs for Lent. :(

Those are what I made to accompany us as I sewed and Drew watched the Saints game the other day. They were delicious and I haven’t been able to stay out of the kitchen and stop eating them since.

I think the last time I made these cookies was with my friend, Tonya, at her house when we were in middle school. It had been that long. I don’t know why though. I guess when I get cookie cravings I automatically make chocolate chip cookies. I tend to neglect other cookie types. Maybe I should work on that. Anyway, here is the recipe so that you can skippy to your kitchens and whip you up a batch:

1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set. Enjoy. :)

It is especially nice to make these in the summer, since you can still have delicious cookies without having to turn the oven on and heat up the whole house! Plus there is barely any cooking time at all involved! Happy Cooking. :)

P.S. I’ve also heard of making them without the cocoa and peanut butter and adding coconut and dried cherries/cranberries/raisins instead. I’ve never tried that, but I’m intrigued. Anyone else had them like that before?

I stumbled across a blog the other day with a recipe for Chocolate Chip Dough Balls that looked amazing! I bookmarked it and today seemed like a nice day to bake, so I decided to try it out.

They did in fact turn out wonderfully! It is a super easy recipe! Didn’t take very long at all and I didn’t mess up the whole kitchen either! It makes just a small batch, around 20-25 small cookies. The part that attracted me the most, was what the centers promised to look like:

Doesn’t that look AMAZING!? Well, it is! Mine turned out exactly like that! Done enough that they weren’t super squishy, but nice and soft and melty. :) Perfect! I am most definitely using this recipe again!

Be sure to check out the recipe and blog it came from, The Chic Life, here.