Everything But The Cookies

Butter and brown sugar make these cookies rich.  Oatmeal makes them earthy.  Add chocolate chips, coconut, fruit, and nuts, and you've got a cookie that has something for everyone.  And, if you're like me, you've managed to make some space in your freezer where those partially used bags of baking ingredients used to live.

Use your imagination with this one.  Once the basic batter is made, there aren't any rules.  If you don't have chocolate chips...shame on you! No!  That's not what I meant to say...what I meant to say was, "Who cares?".  Use butterscotch or peanut butter.  Out of walnuts?  Pecans will work, too.  Do you live with picky eaters who think coconut should be a texture rather than an ingredient?  Me too!  I put it in anyway, but if you don't want to, you don't have to.

This recipe makes lots of cookies so they're great for picnics, or bake sales, or anytime you want to share some fresh-baked love.

What's In It:


2 sticks butter, softened (Never, ever, ever margarine)
1/2 c. white sugar
1/2 c. dark brown sugar, firmly packed (You may use light-brown if you prefer, but I think dark adds richness.)
2 large eggs (Thank you Cleo, Sylvia, Pat, and Lucy!)
1 tsp. vanilla extract (No imitation, please)
2 c . unbleached, all-purpose flour (Call me silly...I really prefer not to eat bleach or bleached.)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt  (I use sea salt for everything)
2 c. old-fashioned rolled oats (Store brand is fine)
2 c. semi-sweet chocolate chips (Or milk chocolate chips, or bittersweet chips, or peanut butter chips...)
1 c. sweetened flake coconut (Or not...)
1/2 c. raisins (Or dried cranberries, or dried cherries, or golden raisins, or a mixture of them all!)
1/2 c. butterscotch morsels
1 c. coarsely chopped walnuts (Or pecans, or almonds, or hazelnuts)

How To Make It:


Preheat oven to 350 degrees.
Line baking sheets with parchment paper.
Beat butter and sugars in large bowl until smooth and creamy, about 2 minutes.
Add eggs, one at a time.  Beat until blended.
Stir in vanilla.
Sift flour with baking soda, baking powder, and salt into medium bowl before gradually stirring into butter mixture.  Stir until well blended.
Add all other ingredients, again stirring until well blended.
Use a small (1 oz) ice-cream scoop or tablespoon to scoop dough about 2" apart onto prepared cookie sheets.
Press tops down with back of silicone spatula so that cookies are flattened evenly.  (You will probably have to peel the cookie from the back of the spatula but I have yet to find anything that will press without sticking.)
Bake until golden, 16 to 18 minutes.  (Flavor seems to be best when cookies are darker brown on the edges)
Remove immediately to cool on wire rack.