One Cup of Everything Cookies

By Addie

"These are one of my family's favorites. There's something for everyone in these. I have worked in the school cafeteria for 8 years and we have used this recipe a lot. The kids love them." - Peggy C.

Ingredients

• 1 cup butter or margarine, softened
• 1 cup brown sugar
• 1 cup white sugar
• 3 eggs
• 1 cup peanut butter
• 1 cup chocolate chips
• 1 cup flour
• 1 tsp. baking soda
• 1 cup oatmeal
• 1 cup raisins
• 1 cup pecans, chopped

Details

Adapted from allrecipes.com

Preparation

Step 1

Preheat oven to 350°. Beat margarine, both sugars, eggs, and peanut butter until creamy. Add remaining ingredients and mix well. Drop by tablespoonfuls on cookie sheet and bake for 10 minutes.
Makes approx. 9 dozen
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REWVIEWS:

I make these cookies quite often and they are a big hit with my teenage daughter and her friends. If you don't like one of the ingredients you can omit and just add more of the ones you like.

These are awesome! There's a fun crunch from the crispy rice, and the oatmeal and coconut give them a different texture than your average cookie. They're a very satisfying combination of crispy on the outside, a bit of a chew on the inside, without being at all crumbly. They were delicious and our whole family ate them up! We'll make these on a regular basis. Just a note, though. I did not use ground nuts. I used chopped ones. I missed the "ground" part the first few times I made the recipe. Once I noticed, I was too satisfied with the results I'd been getting with chopped nuts that I didn't see the point of going through the extra step of grinding them.

I am a person who loves texture in my cookies this one is great. I got 6 doz cookies using a tablespoon of dough . The cookies must be huge if the recipe says 2 doz large.

These cookies are very good. I added a cup of chopped walnuts and next time I may omit the coconut and use cocoa krispies instead of regular rice krispies. I didn't bother to press with a glass, just dropped the dough onto parchment. Also easy to freeze in individual portions for baking at another time.

Love these cookies! I added half a cup of peanut butter and used half a cup of pecans and 1/2 a cup of heath toffee bits.. Yummy!

This recipe was fantastic! The cookies are soft and I ended up cooking then slightly longer then recommended. I also added butterscotch morsels and raisins instead of the rice cereal and it gave it a great taste. Thanks for the great recipe!

I made these again for the "kazillionth" time! They are always a favorite. I use pecans rather than walnuts and make half with chocolate chips and half without (my favorite way). Great cookie recipe!!

These cookies were crumbly and dry. I prefer a dense, chewy cookie. Maybe it needs another egg or some molasses to keep the moisture over all of the "cups" of ingredients. Also, this recipe just makes too many cookies. I didn't think there was such a thing, but apparently, there is. The dough completely fills a Kitchen Aid stand mixer's bowl.

My son thinks these cookies are the best. For the past 2 years I have baked them for his high school basketball team. He is requesting them again!!! They are his #1 choice.....

Some of the best cookies I have ever made! YUM - the Rice Crispies add a good texture.

This recipe sounded interesting, and when I decided to try it out, I left out the walnuts. (the person I made them for, for medical reasons, can't eat nuts). When I saw how far the dough would go, I added some pecans to the remaining batter, in order to accommodate those that are able to eat them. This turned out to be, one of the best cookie recipes I've ever used. It's light and crispy in texture, and everything most everybody enjoys. If you like that famous chocolate chip, pecan sandie cookie, made by a big commercial baker, then you will love this recipe... made exactly as offered. Because I live at a high altitude, I did have to adjust the temperature to 375 degrees and bake them for just under 15 minutes. Otherwise, I didn't really change a thing. Great on the taste-buds!

I would give this recipe more stars if I could. This is now my families favorite cookie. I didn't have any crispy rice cereal on hand, so I used bran flakes instead. Still, it turned out great. Next time I will be sure to use the crispy rice cereal. Wonderful, wonderful! Nice crunch to it too.

This is one of the BEST COOKIES I'VE EVER MADE. My family just loves them and I can't make enough of them to last in my house!

These are outstanding! I call them "cuppa cookies" - a cuppa this, a cuppa that!! They are addictive - the flavors are amazing and the textures are a surprise! My new favorite cookie. I added 1/2 cup peanut butter just because I love peanut butter, and I used chopped pecans because that is what I had on hand. Thanks for sharing this awesome recipe!!

These cookies are wonderful! Made them for a family get together and one of my cousins didn't want to share them! The only thing I did differently was add 1/2 chopped pecans and 1/2 cup chopped hazelnuts in place of the walnuts (because I don't like walnuts). Thanks for sharing this wonderful cookie recipe!

A nice crispy cookie. Different from your ordinary cookie. I can taste the sweetness from coconuts and the insides were slightly chewy. great texture with the rice crispies, rolled oats, coconut, nuts. Cookies held together nicely, nothing fell apart. I rough chopped the walnuts, did not have any ground walnuts. I followed recipe to a "T". The recipe yields for 24 LARGE cookies, however, I ended up with 48 large cookies! I dropped each dough by tablespoons on a greased baking sheet. Baked 350 degees for 15 minutes. All cookies were eaten up...nothing went to waste. I think the next time I may use 1 cup of applesauce instead of vegetable oil. You can definitely play with this recipe by adding pecans, mixture of raisins, cereal, etc. I did not need to tweak this batch at all, recipe is good as is. A wonderful tasty treat and dissappears fast!