These are interesting cookies. They’re called One Cup Cookies because they call for 1 cup of butter, 1 cup sugar, 1 cup brown sugar, 1 cup peanut butter, 1 cup bran and more! I’d put them in the category of Everything Cookies or Kitchen Sink Cookies given how many ingredients they have.
This recipe calls for 3 large eggs, which makes it easy to scale down to 1/3 of itself. I admit, I rarely make the full recipe and usually scale it down to 1/3.
One Cup Cookies Texture and Flavor
They mostly taste like oatmeal peanut butter cookies with a little extra chewiness from the coconut and flavor from the nuts. There’s a lot going on in each cookie! I make them fairly large, but they’re also great when made small.
Bran vs. Bran Cereal
The original One Cup Cookies recipe calls for bran, meaning wheat bran. If you want to substitute a cup of Smart Bran or any other bran cereal, you can give it a try. I like using the wheat bran because it adds more fiber.
One Cup Cookies
- 1 cup salted butter (add 1 teaspoon salt if using unsalted) (230 grams)
- 1 cup light brown sugar (200 grams)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup peanut butter (250 grams)
- 1 teaspoon baking soda
- 1 cup all-purpose flour (130 grams)
- 1 cup oats (80 grams)
- 1 cup chopped and toasted walnuts and/or pecans (90 grams)
- 1 cup bran (actual wheat bran, not cereal) (50 grams)
- 1 cup shredded or flaked coconut (sweetened) (120 grams)
- 1 cup dark chocolate chunks or dark chocolate chips
- Sea Salt optional
- Preheat oven to 350 degrees F.
- In a large mixing bowl, using an electric mixer, beat the butter and both sugars until creamy. Add vanilla and beat until blended,
- Add eggs one by one and beat until light and fluffy. Beat in peanut butter, then add baking soda and beat until thoroughly blended. With mixer on the lowest speed or by hand, add the flour and stir until blended. Stir in the oats, nuts, bran, coconut and chocolate.
- Scoop up dough by slightly rounded tablespoons and shape into balls. If desired, you may chill the dough first or you may shape the dough into balls and chill the balls before baking.
- Arrange 2 ½ inches apart on a foil lined baking sheet and bake for 10-12 minutes.
Leah, I”m going to try them with the Rice Krispies. Thanks for the tip!
We like them with a cup of Rice Krispies instead of the bran.
Thanks for taking the time to leave a review. Glad they worked out for you and that you liked them!
These were surprisingly delicious! With the addition of the nuts, coconut, and wheat I thought they would make for a healthier treat. I didn’t expect them to taste as good as they do. I subbed cashew butter and I thought it was very tasty. Sunbutter would likely taste similar and would be a good swap for those with nut allergies. I love chocolate so I would have liked more than a cup of chips. I would probably add an extra cup. Thanks for the recipe- its a keeper!
Jessica, you can definitely leave it out.
Love kitchen sink cookies! Do you think I could leave out the coconut, or would that change the texture too much?
I’d like a one cup cookie with a cup of tea.
I may have to whip up a batch of these today – I think we’re going to Houston for the weekend and of course I must bring dessert of some sort……
These look great and I want one now!