I’ve been dreaming of this cookie for a long time. You know when you taste something, and in your mind it was the best thing you’ve ever tasted, and you try your hardest to recreate it? Well that’s what this cookie has been to me. Years ago I was in lovely grocery store (somewhere in SLC) and I purchased a cookie that was called the Everything Cookie. It was so chuck full of all things good, and happy. The cookie itself was an oatmeal based cookie, but then it was filled with all sorts of chocolate, raisins, nuts, coconut. It was delicious! I loved it! I’ve thought about this cookie for a long time, and I think I came up with a pretty good rendition of it. I combined a few of my favorite cookie recipes, and tricks and came up with something James deemed “incredible”. (really he just likes me………alot!)
The cookie base is the Neiman Marcus $250 Cookie. There’s a whole story behind this recipe. Here’s a link. I love the ground oatmeal in this cookie, and personally I think it is the best chocolate chip cookie recipe around. I added raisins, slivered almonds, semi sweet chips, milk chocolate chips, coconut, and a big couple of handfuls of Corn Flakes. I love the Corn Flakes in the cookies. It just adds a little something happy to them. Next time I’m going to add some Craisins, or dried blueberries as well. White chips, or PB chips would be yummy too. Give it a go, and scoop them big. There’s something about a big giant cookie:) Enjoy!!
I love everything cookies. I’ve seen them with M&Ms, broken up pretzels, toffee, carmel, butterscotch chips, peanut butter chips, marshmallows, etc. Good stuff!
Just made these with pb and milk chocolate chips and no raisins cuz I’m not a fan of them. The cookie dough is awesome!!! So I’m sure the finished product will be amazing – thanks for sharing!
I love the recipe, but my cookies turned out WAY FLAT. What did I do wrong??
P.S. my cookies ALWAYS turn out flat, so I know its not the recipe’s problem. It my problem. What am I doing wrong?? Please help….
Dear Anonymous,
I hope you get this comment. I haven’t quite figured out how to respond to comments and get them right to you. Here are some suggestions for flat cookies. First off I have problems with flat cookies as well. Anytime I follow the recipe for cookies on the back of a chocolate chip bag or out of say a Martha Stewart cookbook the cookies are so flat. I think flour and butter are different in different parts of the world. I can’t for the life of me get the Nestle Toll House cookie recipe to work. You’ve got to tweak. At our bakery we’ve noticed that when we change brands of butter, the cookie recipe ALWAYS has to be adjusted. Some butters actually contain more moisture in them. Also I read an article one that talked about moisture content in flours in different parts of the country. That’s kind of why they say weighing your dry ingredients is best, but if you’re like me, you’re never going to do that.
So my advice: Make the recipe scoop a few cookies and bake and see how they turn out. If they’re too flat add 1/4 c. more flour and bake a few more. Also if you let your dough sit in the fridge for a few hours that helps as well. I’ve noticed a difference in the first batch of cookies baked, and the last. I have to alter most cookie recipes. Once you find that perfect consistency WRITE IT DOWN. Write it on the recipe so the next time you use it you’ll have it perfect. I also think practice makes perfect. I really sucked at making cookies once. My sister was the master, but over time I’ve kind of got the feel of it.
Good luck and I hope this helps a little. And once you’ve mastered a recipe, use it and abuse it. Turn it into your masterpiece. Let me know how it goes!!!
Dear Anonymous,
I hope you get this comment. I haven’t quite figured out how to respond to comments and get them right to you. Here are some suggestions for flat cookies. First off I have problems with flat cookies as well. Anytime I follow the recipe for cookies on the back of a chocolate chip bag or out of say a Martha Stewart cookbook the cookies are so flat. I think flour and butter are different in different parts of the world. I can’t for the life of me get the Nestle Toll House cookie recipe to work. You’ve got to tweak. At our bakery we’ve noticed that when we change brands of butter, the cookie recipe ALWAYS has to be adjusted. Some butters actually contain more moisture in them. Also I read an article one that talked about moisture content in flours in different parts of the country. That’s kind of why they say weighing your dry ingredients is best, but if you’re like me, you’re never going to do that.
So my advice: Make the recipe scoop a few cookies and bake and see how they turn out. If they’re too flat add 1/4 c. more flour and bake a few more. Also if you let your dough sit in the fridge for a few hours that helps as well. I’ve noticed a difference in the first batch of cookies baked, and the last. I have to alter most cookie recipes. Once you find that perfect consistency WRITE IT DOWN. Write it on the recipe so the next time you use it you’ll have it perfect. I also think practice makes perfect. I really sucked at making cookies once. My sister was the master, but over time I’ve kind of got the feel of it.
Good luck and I hope this helps a little. And once you’ve mastered a recipe, use it and abuse it. Turn it into your masterpiece. Let me know how it goes!!!
I LOVE that the first thing I saw when I opened this page was “I’m a Mormon.” I love life, LOVE the Lord and His Gospel and love seeing it elsewhere. Just found your page. But I’ll be back 😉 These gloomy days with 4 kids in just over 5years can be tough….I admire you moms of more!
Steph!!! You’re so nice!! You just made my day with your nice words:) Good luck with those 4 kidlets!! I will say my first 4 children were 8 years apart and then…………….along came baby Jane!! She was worth it and now it’s fun having a missionary, and a 2 year old! I’m going to be a mom FOREVER, but I love it:) Have a great day!! Snow and all.