Also known as “Everything Cookies” or “Kitchen Sink Cookies”, the cookies I made today were named “One Cup Cookies” because the recipe calls for 1 cup of everything.
Well, everything but baking soda, thankfully. You only need a teaspoon of that, which is interesting since I’ve seen several versions of this cookie made with a full tablespoon. This recipe also calls for 1 cup of bran, which adds a bit of fiber and makes the cookies soft and chewy.
- 1 cup (8 oz) salted butter, if using unsalted add 1 teaspoon salt
- 1 cup light brown sugar (280 grams)
- 1 cup granulated sugar (280 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
- 1 cup chopped and toasted walnuts and/or pecans
- 1 cup bran
- 1 cup shredded or flaked coconut
- 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, then 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.