Cup of Everything Cookies Recipe -
Cup of Everything Cookies Recipe

Cup of Everything Cookies

Recipe by  

"These are one of my family's favorites. There's something for everyone in these. I have worked in the school cafeteria for 8 years and we have used this recipe a lot. The kids love them."

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Ingredients Edit and Save

Original recipe makes 2 dozen - large Change Servings


  1. Cream together the butter and the sugars. Mix in the oil and the flour. Add in oatmeal, crispy rice cereal, coconut, nuts, vanilla, salt, baking soda, cream of tartar, eggs and chocolate chips. Mix until well blended.
  2. Drop by teaspoons or tablespoons on a greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 - 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2011

These are awesome! There's a fun crunch from the crispy rice, and the oatmeal and coconut give them a different texture than your average cookie. They're a very satisfying combination of crispy on the outside, a bit of a chew on the inside, without being at all crumbly. They were delicious and our whole family ate them up! We'll make these on a regular basis. Just a note, though. I did not use ground nuts. I used chopped ones. I missed the "ground" part the first few times I made the recipe. Once I noticed, I was too satisfied with the results I'd been getting with chopped nuts that I didn't see the point of going through the extra step of grinding them.

Most Helpful Critical Review
Dec 13, 2004

Not bad. Would be better with less oil and addition of peanut butter. The rice krispies seemed kind of weird when you bit into one. Very crispy cookies.

Aug 04, 2003

I am a person who loves texture in my cookies this one is great. I got 6 doz cookies using a tablespoon of dough . The cookies must be huge if the recipe says 2 doz large.

Apr 30, 2006

These cookies are very good. I added a cup of chopped walnuts and next time I may omit the coconut and use cocoa krispies instead of regular rice krispies. I didn't bother to press with a glass, just dropped the dough onto parchment. Also easy to freeze in individual portions for baking at another time.

Feb 16, 2006

Love these cookies! I added half a cup of peanut butter and used half a cup of pecans and 1/2 a cup of heath toffee bits.. Yummy!

May 23, 2003

This recipe was fantastic! The cookies are soft and I ended up cooking then slightly longer then recommended. I also added butterscotch morsels and raisins instead of the rice cereal and it gave it a great taste. Thanks for the great recipe!

Dec 25, 2008

I made these again for the "kazillionth" time! They are always a favorite. I use pecans rather than walnuts and make half with chocolate chips and half without (my favorite way). Great cookie recipe!!

Feb 25, 2007

These cookies were crumbly and dry. I prefer a dense, chewy cookie. Maybe it needs another egg or some molasses to keep the moisture over all of the "cups" of ingredients. Also, this recipe just makes too many cookies. I didn't think there was such a thing, but apparently, there is. The dough completely fills a Kitchen Aid stand mixer's bowl.


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  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 41.1 g
  • 13%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 231 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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