This Hyacinth’s Everything Cookies Recipe is a chewy and hearty recipe, which is made with quick oats and granola. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Jump to RecipeHyacinth’s Everything Cookies Recipe Ingredients
- 1 1/2 cups Butter, softened
- 1 1/2 cups Sugar
- 2 cups Brown Sugar, packed
- 4 whole Eggs
- 2 tsp. Vanilla
- 4 1/4 cups Flour
- 4 tsp. Baking Soda
- 1 tsp. Salt
- 1 1/3 cups Quick Oats
- 3 cups Quaker Granola (Oats and Honey variety)
- 1 1/2 cups Chopped Pecans
- 1 1/2 cups Cran-raisins (dried cranberries)
- 1 1/2 cups dried Apricots, chopped
How To Make Hyacinth’s Everything Cookies Recipe
- Prep the Oven and Pans: Preheat your oven to 375°F. Line several cookie sheets with parchment paper.
- Cream Butter and Sugars: In a very large bowl (or the bowl of a large stand mixer), beat the softened butter with the granulated sugar and brown sugar on medium-high speed until the mixture is light and fluffy.
- Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, and salt.
- Make the Dough: With the mixer on low speed, gradually add the dry ingredients to the creamed butter mixture, mixing until just combined.
- Fold in the “Everything”: Using a large, sturdy spatula, fold in the quick oats and the granola. Then, fold in the chopped pecans, cran-raisins, and chopped apricots until everything is evenly distributed. The dough will be very thick and stiff.
- Scoop and Bake: Using a cookie scoop or two spoons, drop rounded tablespoonfuls of dough onto the prepared cookie sheets, leaving about 2 inches between them.
- Bake and Cool: Bake for 10 minutes, until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- How do I handle such a stiff dough? This recipe makes a very thick, heavy dough. A powerful stand mixer is highly recommended. If mixing by hand, you will need a very large bowl and a sturdy wooden spoon or spatula.
- Can I use different mix-ins? Absolutely! The name “Everything Cookies” invites creativity. You can swap the pecans for walnuts, the cran-raisins for regular raisins or dried cherries, or even add chocolate chips or shredded coconut.
- How do I get a chewier cookie? For a chewier texture, be careful not to overbake. Pull the cookies from the oven when the centers still look a little soft. They will continue to firm up as they cool on the hot baking sheet.
- Can I make the dough ahead of time? Yes, this dough is great for making ahead. You can cover and refrigerate the dough for up to 3 days. Let it soften slightly at room temperature before scooping, as it will be very firm.
What To Serve With Everything Cookies
These hearty cookies are practically a meal in themselves, but they are perfect with a simple drink.
- A tall, cold glass of milk.
- A hot cup of coffee or tea.
- A scoop of vanilla bean ice cream to make a giant cookie sandwich.
How To Store Everything Cookies
Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to a week. Due to the high quantity of fruit and oats, they will stay soft and chewy. Freeze: The baked cookies freeze beautifully. You can also freeze the raw dough balls on a baking sheet until solid, then transfer them to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
Hyacinth’s Everything Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 180kcal
- Protein: 2g
- Fat: 8g
- Carbohydrates: 25g
- Sugar: 14g
- Sodium: 110mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can substitute old-fashioned oats. They will give the cookies a slightly heartier, chewier texture than the finer quick oats.
No, any basic oats and honey granola will work. Just be sure it’s a simple, crunchy granola and doesn’t have too many other large additions like whole almonds or big fruit clusters that could make the dough difficult to mix and scoop.
It’s best to add the oats and granola first to incorporate them into the dough, then gently fold in the softer fruits and nuts at the very end to prevent them from getting too broken up.
Try More Recipes:
Hyacinth’s Everything Cookies Recipe
Course: DessertCuisine: EasyDifficulty: Hyacinth’s Everything Cookies Recipe72
servings20
minutes10
minutes180
kcalThe ultimate loaded cookie, packed with oats, granola, pecans, dried cranberries, and apricots for a hearty, chewy, and satisfying treat for any occasion.
Ingredients
1 1/2 cups Butter
3 1/2 cups total Sugar (1.5 cups granulated, 2 cups brown)
4 Eggs & 2 tsp. Vanilla
4 1/4 cups Flour
4 tsp. Baking Soda & 1 tsp. Salt
1 1/3 cups Quick Oats
3 cups Oats and Honey Granola
1 1/2 cups each: Chopped Pecans, Cran-raisins, Chopped Dried Apricots
Directions
- Preheat oven to 375°F.
- In a very large bowl, cream the softened butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, then the vanilla.
- In a separate bowl, whisk the flour, baking soda, and salt. On low speed, mix the dry ingredients into the wet.
- With a sturdy spatula, fold in the oats and granola, followed by the pecans, cran-raisins, and apricots.
- Drop rounded tablespoonfuls of the thick dough onto parchment-lined cookie sheets.
- Bake for 10 minutes until the edges are golden. Cool on the pan for 5 minutes before moving to a wire rack.
Notes
- This recipe makes a very large batch of cookies and a very stiff dough; a stand mixer is highly recommended.
- Do not overmix the dough once the flour is added to ensure a tender cookie.
- The original recipe author notes you can feel guilt-free because there’s no chocolate—but feel free to add some!
- These cookies are packed with ingredients, so they won’t spread much.
