Lovin' From the Oven

Everything Cookies

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So I’ve definitely talked about these cookies before and previously posted them before here. However, I somehow missed posting the recipe way back then and finally decided that it was time to share this magical cookie. I got this recipe from my aunt on a little recipe card that looks like it’s been used and abused because it’s been through so much in the kitchen. It has a vanilla drop in one corner, grease from a cookie dough crumb that fell on it years ago, and smudges here and there. You can always tell the best cookie recipes just by a simple glance at the condition of the recipe card.

My aunt has been making this cookie for years. It’s my dad’s personal favorite cookie and it’s the one that he requests the most. They’re called everything cookies because it really does have everything in it. There is usually coconut included in the batter, but I couldn’t find any on hand to include with this batch so I omitted it. But of course, the moment my dad took one bite out of the cookie, he immediately noticed something was wrong– no coconut! Nothing gets by him.. especially after he’s been eating this cookie for numerous years. Shucks.

The cookie itself has a crumbly texture and tends to fall apart while melting in your mouth. Every add-in is essential for this cookie and I wouldn’t leave anything out of it. It’s different from other cookies because it involves the use of vegetable oil on top of butter. Don’t let the long list of ingredients scare you, they’re really easy and worth every minute to make!

Ingredients

  • 1 cup butter
  • 1 cup white sugar
  • 1 cup brown sugar (unpacked)
  • 3/4 cup vegetable oil
  • 1 egg
  • 1 cup quick quaker oats
  • 1 cup corn flakes
  • 1/2 cup chopped nuts
  • 1/2 cup coconut flakes
  • 3 1/2 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp salt
  • 1 tsp vanilla

Directions

  1. Preheat oven to 325 degrees.
  2. Mix flour, baking soda, cream of tartar, and salt. Set aside.
  3. Cream butter and both sugars. Add oil, mix. Add egg, mix.
  4. Add oatmeal then add dry ingredients to mixture. Blend well. Add coconut flakes, nuts, corn flakes, and vanilla.
  5. Drop by spoonfuls, press slightly with a fork.
  6. Bake for 15-18 minutes or until brown.
** this recipe makes 4 dozen cookies, so feel free to cut it in half!

Oatmeal Chocolate Chip Cookies

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I feel like my life is on fast forward right now. It’s already the end of January and it feels like yesterday was just New Years Eve. Ahhhh, I can tell this year is going to fly by! I’ve been so occupied with my job and school work. Speaking of which, I totally forgot how much work school is and how big of a procrastinator I am. Note to self: Don’t keep things for the last minute. I really need to get back into a daily routine.

How’s everyone feeling about this storm that’s been hitting us this past week? I absolutely love it! The sound of rain bouncing off the tin roof of my tool shed is a harmonious sound that will surely put me to sleep. The only downside of this storm is all the accidents that it’s caused. Please be safe driving, guys!

I’ll be heading to the Magic Castle for my third time tomorrow and am completely stoked. I’ve always been a sucker for magic and tricks. If you haven’t been there before, you definitely need to find a way to get in! It’s amazing!

This recipe comes from Kar in the Kitchen, but I adapted it by omitting the shortening. I was never a fan of that stuff– I say, use butter whenever you can! This cookie was chewy and flavorful, but maybe a tad too sweet. I also don’t really care for oatmeal in my cookies, but if are one that can’t do without oatmeal, then give it a shot! This is also a very versatile recipe and you can add or swap whatever add-ins you’d like… dried cranberries, white chocolate instead of the milk chocolate, a bit of toffee… the possibilities are endless!

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 generous teaspoon vanilla
  • 2 cups oatmeal
  • 2 cups chocolate chips

Preheat oven to 350 degrees. Sift flour, baking soda, salt, and baking powder together and set aside. Beat butter and sugars until very fluffy. Add eggs and vanilla and beat until well incorporated. Add half dry ingredients, mix until incorporated, then repeat. Stir in oatmeal and chocolate chips.

Drop cookies onto cookie sheet using two spoons or a scoop and bake 9-12 minutes, depending on how done you like them. I prefer to take the cookies out around the 9 minute mark (they will look underdone) and let them finish cooking on the cookie sheet out of the oven.

Day 11: Chocolate Chip Pudding Cookies

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So I’ve been playing external flashes as of late. The SB 600 is a little bulky for my taste, so I used my dad’s SB 400 for these pictures. It’s the perfect size for me! It’s kinda cute, too… It makes my camera look a bit like Wall-E. I don’t know why I never used external flashes before.. they make a heck of a difference in pictures!

I’m so excited because I’ll be going to the Lakers game tomorrow night all thanks to my friend, Matt! First game I’ll be going to this season. Let’s hope they learn how to step up and play better– the Christmas game was SO disappointing. I’m not gonna lie, I miss Luke Walton a little bit.

Day 11 of my twelve days of cookies: I adapted these from Natalie’s Killer Cuisine— it makes about 4 dozen cookies. These were definitely a moist and chewy cookie. The pudding does that– it keeps them moist for days. Not only that, but look at the shape of these cookies! They turned out perfect! They rose beautifully and maintained their shape. Although, I’m not gonna lie.. nothing beats my favorite Chocolate Chip Cookie recipe (I just noticed how similar these cookies look to them!).

  • 1 cup Butter (2 sticks), softened
  • 3/4 cup Brown Sugar
  • 1/4 cup Sugar
  • 2 Eggs
  • 1 1/2 tsp Vanilla
  • 2 1/4 cups AP Flour
  • 1 Vanilla Pudding (3.4oz) Mix by Jello (I used the bigger mix and probably used about 3/4 of it)
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 3/4 cup Chocolate Chips

preheat oven to 350 degrees

1. Cream the butter and sugars together, about three minutes. Next add the eggs and the vanilla.
2. In a separate bowl combine the flour, dry pudding mix, baking soda and salt. Add to the wet mixture and mix until combined.
3. Add the chocolate chips and combine again.
4. Scoop out tablespoon sized scoops and roll in a ball, having at least 1.5 inch space between each cookie.
5. Bake 11 minutes and remove from the oven. Let cool on the baking sheet 2 minutes before moving to a cooling rack.

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