Everything Cookies

Everything cookies are the cookies you make when you’re not sure what kind of cookie to bake, or you don’t have quite enough ingredients to make a full batch of any. But you’ll realize after trying them, they’re the cookie you wanted all along!

A note about the add-ins: You can use any candies or nuts you’d like: I used a cup each of Semi-sweet Chocolate chips, White Chocolate Chips and Salted Caramel Chips. But feel free to use Milk Chocolate chips, Bittersweet Chips, Peanut Butter chips, mini M&Ms, Potato chips, or even some chopped nuts.

  • Author: Laura
  • Prep Time: 20-30 minutes
  • Cook Time: 12-13 minutes
  • Total Time: 32-43 minutes, plus refrigeration time
  • Yield: 28-30 Large Cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Units Scale
  • 1 cup Unsalted Butter, slightly softened
  • 1 cup Smooth Peanut Butter
  • 1 1/4 cup Light Brown Sugar (dark is ok)
  • 1/3 cup Granulated Sugar
  • 2 eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1 1/2 cup Rolled Oats
  • 2 Tablespoons Nonfat Dry Milk
  • 1 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Kosher Salt (or 1/2 teaspoon Morton kosher salt or table salt)
  • Add-ins (3 cups total):
    • 1 cup Semi-Sweet Chocolate Chips
    • 1 cup Salted Caramel Chips
    • 1 cup White chocolate chips
    • or substitute any chopped nuts, (like salted peanuts) or small candies.
  • (optional) Flaky Sea Salt, like Maldon


  1. In a mixer at Medium Speed (preferred), or using a whisk, beat the following until smooth and light-textured, and a bit fluffy: Butter, Peanut Butter, Brown Sugar, Granulated Sugar. This took about 2-3 minutes in a stand mixer, but may take closer to 5-7 minutes with a hand whisk.
  2. Add eggs, one at a time into the mix and mix until incorporated. Then mix in the vanilla extract.
  3. In a Medium Bowl, whisk together the flour, rolled oats, dry milk, baking powder, baking soda, and salt. Add to the wet ingredients and mix at low speed until evenly incorporated, about 30-60 seconds.
  4. Add the chocolate, caramel and white chocolate chips (or whatever add-ins you choose) and mix by hand to incorporate.
  5. Using a 4 Tablespoon (57ml) scoop, portion into balls on a parchment covered sheetpan. Cover with plastic and refrigerate at least 1 hour and up to 2 days.
  6. When ready to bake, preheat oven to 350F.  While oven is preheats, remove dough portions from the fridge and place 6 portioned balls 3 inches apart on sheet pan. You don’t want them totally refrigerator temperature nor do you want them fully room temp, either. In a Conventional oven, bake just 1 sheet at a time on the middle rack, for best results. In a convection oven, you can place two trays at a time leaving an empty oven rack in between. Bake until the edges of the cookies are just beginning to turn golden, and cookies look just set, about 11-14 (mine took 12-13) minutes.Remove from oven and cool on sheet about 5-6 minutes. Sprinkle with Flaky Sea Salt, if desired. Remove from sheet to cooling rack.


  1. Baked cookies keep well at room temperature when placed in an airtight container, for around 5-7 days, or frozen in an airtight container or zip-top bag up to a month.

Keywords: Monster Cookies, Everything Cookies recipe, Oatmeal Cookies, calories in Monster cookies, everything cookies nutrition information, Oatmeal chocolate chip cookies, everything oatmeal cookies

Recipe Card powered byTasty Recipes