Cookies are sooooo good. And there are so many different kinds that you can make. So why not make one cookie that’s a little bit of almost every kind? These cookies have a bit of oatmeal, a bit of coconut, a bit of chocolate and white chocolate chips, and a bit of toffee (oh yes). A hint of cinnamon rounds everything out by giving them some spice. These cookies are delightfully thin, which leads to some sugary math: 2 thin cookies = 1 regular cookie, so eat ALL the cookies!
(Almost) Everything Cookies
Start by lining your baking sheet(s) with either parchment paper or a silicone mat. I use (affiliate link alert) this one. Then preheat your oven to a balmy 325F.
Then add 2 sticks of softened butter to the bowl of a stand mixer. Or, if you’re like me, attempt to soften the butter in the microwave without melting it because you completely forgot to set it out hours ago. Oops. Add in the brown sugar and granulated sugar too.
Now beat until really nice and fluffy, about 5 minutes.
Next you’ll beat in the eggs, one at a time, until thoroughly combined. Apparently I forgot to take a picture of this step and just skipped to the post vanilla picture…
Then it’s time for the vanilla. I’m pretty sure I’ve mentioned before that I never actually measure the vanilla. I guess it’s about 1 teaspoon. Just mix it in real quick.
After that you’ll add the cinnamon, salt, and baking soda. Then give it a whirl.
Now add in the flour a little at a time, mixing between each addition, until just combined.
Next add the oats and mix.
Okay, it’s now time for the best part of all. Adding in the goodies! Measure out and add the coconut, toffee, and baking chips. Fold them all in.
With a spoon, form into walnut-sized balls and bake for 11 minutes. Then cool on the pan for 5 minutes before you move them. The cookies are quite soft and thin when they first come out and they will crumble to bits if you move them before the 5 minutes.
What’s your favorite kind of cookie?
- 1 c butter (2 sticks), softened
- 1 c brown sugar
- 1/2 c granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 c AP flour
- 2 c rolled oats
- 1/2 c semisweet chocolate chips
- 1/2 c white chocolate chips
- 1/2 c toffee bits
- 1/2 c coconut flakes
- Preheat oven to 325F. Line baking sheet with silicone mat or parchment paper.
- Beat together butter and sugars until fluffy.
- Add eggs, one at a time, and beat until well combined.
- Add vanilla and mix.
- Stir in cinnamon, salt, and baking soda.
- Slowly mix in the flour until just combined.
- Add the rolled oats and mix well.
- Fold in the the chips, toffee, and coconut.
- Roll the dough into walnut sized balls and arrange on the baking sheet. Bake for 11 minutes and allow to cool on the sheet for 5 minutes before moving to a cooling rack.
Looking for another dessert recipe? Try our White Chocolate Raspberry Stuffed French Toast.