Cookies....All Dressed Recipe -
Cookies....All Dressed Recipe
  • READY IN 55 mins

Cookies....All Dressed

Recipe by  

"Crispy, crunchy, sweet, and salty. These cookies are fully loaded. Makes a big batch, so they're great for bake sales."

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Ingredients Edit and Save

Original recipe makes 6 dozen cookies Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. In a bowl, mash the butter with the white and brown sugar until the mixture is creamy and well blended. Beat in eggs and vanilla extract. In a separate large mixing bowl, mix together the flour, baking soda, salt, rolled oats, rice cereal, coconut, pecans, toffee bits, pretzel pieces, and chocolate chips. Stir the butter mixture into the dry ingredients until evenly mixed.
  3. Drop the dough by tablespoonfuls onto the prepared baking sheets about 2 inches apart. Using a fork, flatten the cookies.
  4. Bake in the preheated oven until the bottoms are just starting to brown, about 12 minutes. Allow cookies to cool on baking sheets for about 5 minutes before removing to finish cooling on racks.
Kitchen-Friendly View


  • Cook's Note
  • Substitutions work great in this recipe...lightly crushed corn flakes for the crisp rice, any salty/savory snack for the pretzels, other nuts or baking chips. The combinations are endless.

Reviews More Reviews

Most Helpful Positive Review
Feb 29, 2012

These are great cookies! It is the perfect combination of sweet and salty, chewy and crisp. I've been eyeing this recipe ever since it was published, but with all the fun add-ins, I never really thought I'd have everything around to make them! Then last evening, when my sister and I were trying to come up with something sweet to bring to a church function, we found that we had every single ingredient and could make these exactly as written. They came out perfectly delicious! I would definitely make these cookies again. My sister and I both thought that the addition of raisins would be a good touch, to give them a bit more chewiness. For those who thought the dough was very dry: it works best to mix the butter mixture into the flour mixture with your hands. This is a trick I learned in culinary school; your hands are the most effective tool for mixing and combining. Thanks so much for sharing this recipe; it is a winner and we'll be making them again!

Most Helpful Critical Review
Dec 18, 2011

I was skeptical about using the pretzels so I cooked one batch without them. Not good. So, I added the pretzels and while it did help, I still wasn't crazy about these. They just don't have any distinguishing flavor and are a bit bland. Sorry. Also, it seemed like a lot of flour to me and the dough was very dry. I followed the recipe exactly other than not having quite a full cup of milk chocolate chips so I had to finish the cup with semi sweet. I don't think that really made much difference...

Dec 22, 2011

I originally made these and reviewed these when CC had it as a personal recipe in her recipe box. These are my husband's favorite cookie. I make them all the time, following the recipe just as written. I can't imagine anyone claiming that these would be bland with all of the different ingredients that are included. They are sweet, salty, crunchy, chewy, everything you would want in a cookie. I will continue to make these frequently and am so glad that this recipe is now "kitchen approved"!

Mar 25, 2014

Familiar with cookies of this type, my suspicion there might be too much flour in this recipe was confirmed when I came across some reviewer reports that the cookies were dry. To correct and circumvent that potential issue I reduced the flour by a full cup and, in doing so, I noticed right away the dough seemed just right. The resulting cookies were too - full of a variety of flavors and textures, they were satisfying with every rich, buttery bite. (Note: In deference to Hubs' sensitive innards, I omitted the coconut and I think the cookies were better without it anyway)

Aug 14, 2012

We loved these at our house. A substantial cookie that you can easily add your own favourites to. For my first batch I added raisins and sunflower seeds instead of pecans because of nut allergy. I used my hands to mix the dough on the advice of a previous review and found the dough easy to work with. Loved the texture and taste of this cookie...will make again.

Dec 21, 2011

These were great! My niece and nephew were over helping me bake and wanted mini m&m's so we used them instead of chocolate chips. They loved these cookies (I think they loved the dough even more!) and they were also popular on my cookie tray.

Dec 18, 2011

This isn't a bad recipe, but compared with other wonderful recipes on this website, it just doesn't quite measure up. When I read the combinations I thought they would be very flavorful! However the cookies are a little bland. With the right modifications, I'm sure they could be wonderful.

Aug 14, 2012

Lovely flavour in this cookie! Not a flat cookie. But lovely textures. Made as suggested, with the exception of substitution of sunflower seeds for pecans (what I had on hand) YUMMY!


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  • Calories
  • 109 kcal
  • 5%
  • Carbohydrates
  • 14.6 g
  • 5%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 80 mg
  • 3%

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

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