Everything-In Cookies

25 Cookies
37 min

My Everything-In Cookies are a dream to make and even dreamier to devour. But don't fret - these cookies are relativley healthy containing only 1/2 a cup of sugar. This recipie is also a one-bowl-wonder which will save you lots of time in prep and clean-up. However, I do highly reccomend taking a few extra minutes for the final (optional) step of drizzling chocolate. This will really add a stunning affect to your cookies and upgrade their apearance to create a jaw-dropping result with minimal effort. Substitting nuts or chocolate is possible, as long as you subsitute for similar ingredients and equal amounts (for example: 1/4 chopped walnuts for 1/4 chopped pecans, or 1 cup milk chocolate chips for 1 cup caramel chips).

Recipe details

  • 25  Cookies
  • Prep time: 20 Minutes Cook time: 17 Minutes Total time: 37 min
Show Nutrition Info
Hide Nutrition Info

Ingredients


  • 120 ml of canola/ vegetable oil
  • 1/2 cup white or light-brown sugar
  • 1 large egg
  • 1/3 teaspoon pure vanilla extract
  • 1 cups plain flour
  • 3/4 tsp baking soda
  • 1/4 tsp table salt
  • 1 cup rolled oats
  • 1 cup semisweet chocolate chips (can be white, milk, dark chocolate or a mixture)
  • 1/2 cup sweetened flake coconut
  • 1/2 cup crasins
  • 1/4 cup chopped walnuts
  • 1/4 cup slivered almonds
  • 40 grams of semisweet chocolate, for drizzle (optional)

Instructions


Preheat oven to 350 degrees farenheight (180 degree celcius). Line cookie sheets with baking/ parchment paper.
In a large bowl, mix together oil, sugar and egg using a wooden spoon until well combined. Add in the flour, baking soda and salt. Once well mixed through, add in the oats, chcololate chips, coconut, craisins, walnuts and almonds.
Use a large spoon to measure out tablespoons of the mixture onto the parchment/ baking paper. leave around 1 inch (2/5 cm) of space in between each cookie. Use the back of the spoon to flatten the cookies.
Bake cookies for around 17 minutes or until they turn a golden-brown. let them cool on the pan for 5 minutes and then transfer them to a wire rack until they have completely cooled down.
Optional: In a small microwave-proof bowl, melt chocolate at 20 seccond intervals in the microwave, stirring in between each session with a metal spoon. Once completley melted, use a fork to drizzle the liquid chocolate over the cookies. Try not to over-do-it as that can ruin the affect. Place cookies in the refrigerated to allow for the chocolate to set.
Store cookies in a airtight container for up to 6 days.

Comments

  • Trish Lampo Trish Lampo on May 22, 2021

    If I don’t want to add the coconut any suggestions for a replacement?

    • Kiki Cooks Kiki Cooks on May 24, 2021

      Hi! Yes, you can replace the coconut with ground almonds or just leave it out if you prefer. Happy baking!

  • Annette Annette on May 23, 2021

    Why are some measurements in metric and some measurements in cups and teaspoons?

    • Kiki Cooks Kiki Cooks on May 24, 2021

      Hi Annette! I understand your concern. I chose measurements based on what I felt was easiest to follow proportionally. Feel free to convert measurements with a quick google search. Alternatively, you can ask me which measurements you'd like converted here in the comments and I'll convert them for you. Happy baking!

Next