Everything Cookies
Amazon Associates Disclosure We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Here’s a cookie that is really similar to kitchen sink cookies or cowboy cookies, but not close enough to be called either, so we went with everything cookies. Our recipe skips the oats but packs in so much more: cinnamon chips, toasted coconut, rich chocolate chunks, and chopped nuts. Inspired by a long-lost King Arthur recipe we’ve kept alive for over 20 years.
I’ve been making these for years. They skip the oats you’d usually find in cowboy cookies but keep the soft, rich texture thanks to brown sugar. Cinnamon chips, toasted coconut, chocolate chunks, and chopped nuts make them stand out. If you want to bring something unique—something people haven’t had before—this is the one.
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
Everything cookies
Ingredients
- 1 cup salted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2¼ cups all-purpose flour
- 2 tsp baking soda
- 1 cup cinnamon chips
- 1 cup semisweet chocolate chunks
- 1 cup sweetened coconut flakes toasted
- ¾ cup finely diced pecans or walnuts
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment.
- Cream butter and sugars together until fluffy.1 cup salted butter, softened, 1 cup packed light brown sugar, ½ cup granulated sugar
- Add eggs one at a time, then vanilla.2 large eggs, 2 tsp vanilla extract
- In a separate bowl, whisk flour, and baking soda together.2¼ cups all-purpose flour, 2 tsp baking soda
- Gradually add dry ingredients to wet.
- Fold in the cinnamon chips, chocolate, coconut, and nuts.1 cup cinnamon chips, 1 cup semisweet chocolate chunks, 1 cup sweetened coconut flakes, ¾ cup finely diced pecans or walnuts
- Scoop onto prepared sheets (about 1.5–2 Tbsp per cookie).
- Bake 10–12 minutes, until edges are set and centers are slightly soft.
- Cool on sheet 5 minutes, then transfer to a wire rack.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to 5 days. All of my cookies dry out after a few days. I’ve tried every hack I’ve seen or read, but none seem to work.
If you’ve got a trick that actually helps, hit me up—I’d love to know.
Freeze in a sealed container or freezer bag for up to 3 months.
Toasting Coconut
Spread sweetened shredded coconut in an even layer on a parchment-lined baking sheet. Bake at 325°F for 5 to 10 minutes, stirring often once it starts to brown. It toasts fast near the end—don’t walk away. Cool before using.
Baker’s Notes
- Cinnamon chips are usually available at large grocery stores in the baking aisle. You can also order them from King Arthur Flour or Nuts.com.
- Toast the coconut before adding it—this recipe relies on that flavor.
- For deeper flavor, you can toast the nuts too.
- I use a #40 scoop. You’ll want cookie dough balls that are about 2 tablespoons
More Drop Cookie Recipes You Don’t Want To Miss
FOLLOW US ON SOCIAL MEDIA AND SAVE THIS RECIPE
SIGN UP TO RECEIVE NOTIFICATIONS AND NEVER MISS AN UPDATE
Want to See The Kitchen Tools We Love? Check Out Our Amazon Storefront For Some of Our Favorite Gadgets, Gear, and Ingredients! This is an affiliate link, we may earn commission from your purchases.
This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.