Mary Scheffert's Note:
These go really quick around my house!
My Private Note
dozen c ...
Units: US | Metric
- 1 cup unsalted butter or 1 cup margarine, softened
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups old fashioned oats
- 2 cups semi-sweet chocolate chips
- 1 cup sweetened flaked coconut
- 1 cup raisins
- 1 cup chopped walnuts
- 1Preheat oven to 350F degrees.
- 2Cream butter (or margarine) with sugars until fluffy.
- 3Add eggs, and beat until well blended.
- 4Add vanilla.
- 5Combine dry ingredients (flour, baking soda, baking powder& salt), and add to butter mixture; stir until well blended.
- 6Add oats, chips, coconut, raisins& walnuts; combine thoroughly.
- 7Using a tablespoon or a 1 ounce ice cream scoop, drop cookie dough onto cookie sheets, spacing about 2 inches apart.
- 8Press with the bottom of a glass to flatten.
- 9Bake 16-18 minutes or until golden.
- 10Cool cookies on cookie sheets for 2 minutes, then remove to wire racks to cool completely.
- 11*NOTES:(1) These are really good for a quick breakfast, with a cup of coffee or tea or a glass of milk, and a piece of fruit.
- 12(2) Feel free to substitute equal amounts of white chocolate chips, butterscotch chips, peanut butter chips, mixed dried fruits, pecans, almonds, really, anything goes!
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Nutritional Facts for Everything But the Kitchen Sink Cookies
Serving Size: 1 (1646 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1827.9
- Calories from Fat 918
- Total Fat 102.0 g
- Saturated Fat 52.8 g
- Cholesterol 215.0 mg
- Sodium 778.5 mg
- Total Carbohydrate 224.9 g
- Dietary Fiber 16.1 g
- Sugars 128.2 g
- Protein 25.2 g