Maggie & Annie’s Everything Cookies

Got a cookie craving so big you can’t decide which kind to make? Why not have it all? Maggie and Annie’s everything cookies are a kaleidoscope of flavors!

Maggie has been begging to make cookies for weeks now.

I love to bake, but I don’t like having cookies around because then all I want to do is eat them.

And yes, even though we baked them just a few days ago, they’re already long gone. But just the memory still makes me drool. I even tried freezing some of them to prevent myself from eating them all right away. But they taste delicious frozen too! (Especially two of them sandwiching a big scoop of vanilla ice cream. Mmmmmm….)

And for those of you who are baking challenged, don’t worry. They are practically foolproof. We barely even measured. I just pulled all the ingredients I could find out of the cupboard and the girls decided how much of (almost) everything to put in.

Maggie & Annie’s Everything Cookies

Here is what you need:

Step 1: In large bowl, mix together flour, baking soda, salt, & cinnamon; set aside.

Step 2: In large bowl or KitchenAid, beat sugars and butter until creamy, about 2 minutes.

(Trouble was more entertained by my pop-top container lid than the cookies. Lots of you have asked about those. For the record, they are the OXO Good Grips POP Containers. They are definitely an investment, but I have had mine for 3 years now and I absolutely love them!)

Step 3: Add eggs and vanilla; beat well.

Step 4: Add dry ingredients to wet mixture; mix well. Add oats & coconut; mix well.

Step 5: Add mix-ins to taste. We added raisins, craisins, butterscotch chips, chocolate chips, & marshmallows, but you could also try nuts or M&Ms too.

Step 6: Using cookie scoop or round spoon, scoop cookie dough into small balls and place on parchment-paper covered cookie pan. (DON’T skip the parchment paper! This is my true secret for perfect cookies every time!)  Bake at 350 degrees for 8-10 minutes. Let cool on wire racks.

There are a lot of days that I feel like an epic failure as a mommy, but we had so much fun baking that as we sat there enjoying our first (of many) cookies, I couldn’t help but feel like I had earned myself an A+ for the day.

So I was a little taken aback when Maggie suddenly burst into tears. Horrified,  I asked what was wrong, thinking she was hurt or poisoned or otherwise injured in some way.

Alas, she wailed “But mommy, I wanted to make FROSTING cookies!”

Sigh.

Maybe I’ll get it right next time!

Print

Maggie & Annie's Everything Cookies

Course Snack

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Ingredients

• 1 1/2 cup flour
• 1 tsp baking soda
• 1 tsp ground cinnamon (they really like cinnamon!)
• 1 tsp salt
• 1 3/4 sticks butter, softened (14 tbsp.)
• 3/4 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 1/2 tsp vanilla
• 3 cups oats (quick or old fashioned, but not instant, uncooked)
• 1/2 cup coconut
• 1/3 cup raisins
• 1/3 cup craisins
• 1/3 cup chocolate chips
• 1/3 cup butterscotch chips
• 1/3 cup marshmallows

Instructions

1. In large bowl, mix together flour, baking soda, salt, & cinnamon; set aside.

2. In large bowl or KitchenAid, beat sugars and butter until creamy, about 2 minutes.

   (Trouble was more entertained by my pop-top container lid than the cookies. Lots of you have asked about those. For the record, they are the OXO Good Grips POP Containers. They are definitely an investment, but I have had mine for 3 years now and I absolutely love them!)

3. Add eggs and vanilla; beat well.

4. Add dry ingredients to wet mixture; mix well. Add oats & coconut; mix well.

5. Add mix-ins to taste. We added raisins, craisins, butterscotch chips, chocolate chips, & marshmallows, but you could also try nuts or M&Ms too.

6. Using cookie scoop or round spoon, scoop cookie dough into small balls and place on parchment-paper covered cookie pan. (DON'T skip the parchment paper! This is my true secret for perfect cookies every time!)  Bake at 350 degrees for 8-10 minutes. Let cool on wire racks.

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