Everything [but the Kitchen Sink] Cookies

My husband and I are journeying to Chicago for Halloween this year (farther west than I’ve ever been, I’ll embarrassingly admit). Last year we hosted a very successful party at our apartment, but because our lives have been a little chaotic for the last few months, we thought a change of scenery might do us some good this year.

Everything Cookies, Fun Ingredients

A bunch of us are converging on a friend’s apartment, and of course I can’t show up empty-handed. Kudos to the other half of DinnerCakes, Edwin, for suggesting this outstanding recipe from Sunday Nite Dinner!

Everything Cookies, Oats and Raisins

Hopefully these cookies survive airport security and are well-received by my friend. And, Kari, if you’re reading this post right now, “Surprise, cookies!”

Everything Cookies, Chips and More Chips

Sweet, hearty, crunchy yet chewy, a buttery cookie smell that takes you back to elementary school, a hint of fruit – these cookies are a breath of fresh air. They call for a flurry of ingredients, but even just measuring them all and getting them together was absolutely heavenly!

Everything Cookies, Tossed

Ghost Baker’s verdict and salty suggestions:

You must make these cookies; how’s that for a suggestion? I really didn’t change anything about the recipe except, following a note at the top, I increased the salt quantity from 1/2 teaspoon to 3/4.

Everything Cookies, Hand Mixing

Because these cookies already include, well, everything, I wouldn’t add any more ingredients. If you like an even more peanut buttery taste (the peanut butter as it stands is subtle, I like it) then swap the measurements of the chocolate chips and peanut butter chips. You could also exchange the walnuts for pecans or, if you really just have to go wild, swap in craisins instead of raisins.

Everything Cookies, Ready to Eat

Everything Cookies
from Sunday Nite Dinner


1 1/2 cups low fat granola
1 cup golden raisins
1 cup old fashioned rolled oats
1 1/2 cups chocolate chips (dark or semi-sweet work well)
1 cup peanut butter chips
1 cup chopped walnuts
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 cup (2 sticks) unsalted butter, cut into small pieces (room temperature)
2 large eggs
1 teaspoon vanilla extract

Preheat your oven to 350°F.

In a large bowl, toss granola, raisins, rolled oats, chocolate chips, peanut butter chips and walnuts; set aside.

In a medium bowl, sift flour, baking soda, baking powder and salt. Then whisk the ingredients together until combined.

In your stand mixer bowl (or another large bowl if you don’t have a stand mixer), combine the granulated and dark brown sugar. Add a few pieces of butter at a time and beat until it’s thick and smooth. Add vanilla and beat in the eggs, one at time. Fold in your flour mixture and beat until fully incorporated. Add the granola, raisins and chips and mix well together by hand (you would probably break your wooden spoon even if you tried).

Using a tablespoon, scoop a hefty 2 tablespoons of dough at a time and roll into 2-inch balls. Place the balls onto baking sheets lined with parchment paper. Space your dough balls approximately 2 inches apart.

Bake until the cookie edges turn golden brown, about 15 minutes. Cool your cookies on the baking sheets for 3 minutes, then transfer onto a wire rack (your mouth works, too). Cool for about 30 minutes, then store in an air-tight container.

This recipe makes about 3 dozen cookies.

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5 Responses to “Everything [but the Kitchen Sink] Cookies”

  1. L.E.F. says:

    i am mostly jealous that ghost baker has so many tiny bowls, some shaped like flowers, in which to compile ingredients. this seems key to Food Network stardom and is an enviable step toward success/fame/glory, internet or otherwise.

  2. Haha, I was skeptical that little ingredient bowls did anything but take up space until I finally got some – now I can’t live without them. Though I must confess the flower-shaped bowls are actually rice bowls!

  3. dslunsford1 says:

    We made these cookies last night. Yum, look forward to eating them all week!

  4. Those cookies are great, aren’t they? I see you used the peanut butter chips. Nice. I love peanut butter chips, but I don’t like adding them to cookies that don’t have either a chocolate dough or some peanut butter *in* the dough to go with the peanut butter chips. Anyway. Now I’m thinking the peanut butter chip version is probably really good ;).

  5. Daniel – that’s great; I hope they turned out well!

    Anna – Interesting about the peanut butter chips in peanut butter dough – I hadn’t thought about that. I thought the pb chips worked really well in these cookies, maybe because they already had so many other things in them! I thought they especially worked well with the oats and granola. But, I’m also a sucker for peanut butter!