“Everything Cookie” for Thank You Thursday
Like an Everything Bagel that is topped with a mix of everything, these cookies are filled with oatmeal, chocolate chips, peanut butter and M&Ms! I have seen some crazy cookies out there adding potato chips, pretzels, etc., etc., an intermingling of sweet and salty and a great way to use up the small quantities of ingredients in your pantry.
I was requested to bake once per month for the EMS at our hospital, a small token of our appreciation for their services. I was having trouble deciding what type of cookie to bake so I simply combined all into one. I have done this in the past for bake sales and children’s parties so everyone gets their favorite flavor, and then some, in one cookie! Each cookie was individually wrapped and arranged in a basket. I realized too late I should have taken a photo!
The recipe produces a soft, but firm cookie, not overly sweet. The additional egg yolk is optional as I wanted to ensure a tender cookie. I had doubled the recipe and used all my cookie sheets in the process. I do like the appearance better of those baked on a dark cookie sheet vs. my shiny cookie sheets. Regardless of the cookie sheet used, the taste was great!
Approximately 32 larger cookies
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3 sticks unsalted butter, softened
1 1/4 cup sugar
1 1/4 cup brown sugar, packed lightly
2 egg plus 1 yolk
1 tablespoon vanilla extract
1 1/2 cups rolled oats
1 cup semi-sweet chocolate chips
1 cup M&Ms (plus additional to top on the cookies)
3/4 cup peanut butter (creamy or chunky)
Adjust oven racks to the upper middle and lower middle positions. Preheat oven to 350 degrees. Grease cookie sheets or line with parchment or slipat.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large mixing bowl, cream together the butter and both sugars. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract. Gradually beat in the flour mixture, mixing only until dough comes together. Do not overmix. Remove the mixing bowl and with a large wooden spoon or clean hands, stir in the rolled oats, chocolate chips and M&Ms.
Depending on the size of cookie you want, either use a medium or large ice cream scoop and drop the cookies on the prepared sheets about 2 inch apart. Place two or three M&Ms on top of each. Bake until the cookies are slight browned and set on the outside but still soft and puffy in the middle, about 14 minutes. Cool the cookies completely on the baking sheets as the heat from the cookie sheets will continue to cook and firm up the cookies.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.