Hello everyone and welcome to the everything cookie recipe! I really loved making these chocolate, pecan, walnut and oatmeal cookies because they happen to be my fiance’s favorite! There is a little history behind this recipe for me because when Charles was in basic training, he was dying for me to send him something sweet but I needed to make enough for his entire team that he was with. I, unfortunately, had to wait to give him his sweet treat until he graduated but I ended up bringing SO many cookies. They easily fill up a couple of gallon size zip lock bags. By the time that I got them to him, they were pretty smashed up from being in my luggage for the better part of an entire day. They still enjoyed them and ever since then he always asks me to make these cookies for him around this time of year.
These cookies bring back so many great memories for me but they are also super tasty! The recipe is from one of my favorite cookbooks, Tartine but I put my own twist on their recipe by adding pecans as well as eliminating molasses which both are used in the original recipe as well. I usually make up the flavor by adding my very own vanilla extract which I make at home. You can find the link to that recipe right below!
A tip if you really love these cookies and would like to keep them on hand. Make a huge batch and then scoop the dough and freeze it before throwing the dough balls into a plastic bag. Make sure you have some personal restraint as well because this cookie dough is SUPER delicious raw as well.
If you are interested in buying the full cookbook I will leave that link right here! I gravitate to this recipe book often when I am on the hunt for something new to bake or even just looking for some new inspiration for a project. Happy baking everyone!
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The Everything Cookie
- two sheet trays
- bowl or mixer fitted with a paddle attachment
- cookie scoop
- large wooden spoon
- 340 Grams Chocolate, Bittersweet
- 570 Grams All Purpose Flour
- 2 Tsp. Baking Powder
- 2 Tsp. Baking Soda
- 806.4 Grams Old Fashioned Rolled Oats
- 403.2 Grams Unsalted Butter, room temperature
- 700 Grams Sugar
- 4 Large eggs
- 4 Tbsp. Milk, any kind
- 2 Tbsp. Vanilla Extract
- 2 Tsp. Salt
- 403.2 Grams Walnuts, toasted and chopped
- 100 Grams Pecans
- Begin by preheating the oven to 350 F and pull out your baking sheets. I like to place the oven racks in the lower two-thirds of my oven. I also have a gas oven so some of the recipes may take a bit longer to bake if you are using electric or a convection oven. Adjust baking time and temperature if necessary.
- Start whipping your butter, sugar, and salt until light and fluffy. Add eggs one at a time and continue mixing. Once fully incorporated, add your vanilla extract last and continue mixing. This is the time to start gathering your other ingredients. Measure other ingredients and continue to next step. If you would like to toast your nuts, do so now to allow for them to cool before adding to the batter.
- Mix together your dry ingredients with your leaveners and add them to your batter in two portions, mix gently to keep all ingredients inside the bowl. Finally add your chocolate chunks, oatmeal, and nuts. Pulse mixer to bring the batter just to the binding stage.
- Scoop cookies onto sheet tray and place in your oven for about 14 minutes. I like my cookies to have a softer bite to them. Feel free to bake longer for more of a crunchy cookie. Once they are done baking, remove from the oven and allow to cool before storing. Cookies should be good for one week before going stale.
Interested in learning how to make your own vanilla extract? Click here to learn how I make my own and save a ton of money!
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