Recipe by J. Clark
"As the name implies, these cookies have everything."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
cream of tartar
quick cooking oats
semisweet chocolate chips
crisp rice cereal
These cookies are wonderful! The only thing lacking is the directions. Here's how I made them: Cream the butter. Cream sugars in. Add egg and mix well. Add oil and vanilla and mix well. Add cream of tartar, baking soda and salt. Mix well. Add flour, one cup at a time, mixing well after each. (Up to the point, I used a hand mixer.) Mix in oats, then cereal and chocolate chips, by hand. I never time anything, so I can't say how long I've baked them, but they are a tender, crispy...wonderful cookie!
too greasy, just wasn't my thing.
These pretty cookies are light, tender and buttery but still have texture and crunch from the oatmeal and Rice Krispies. Another reviewer commented about "greasiness" and, since I'm familiar with cookies like this with that characteristic, I preemptively cut the oil back from one cup to 2/3 cup. That obviously did the trick because greasiness was not an issue. Just for something different I used rainbow chips (readily available online) rather than chocolate chips.
These were so yummy. I found 12-13 minutes was the perfect cooking time.
These cookies are delicious. They have a really good buttery taste. The consistancy is like potato chip cookies. I think it is possible to use a little less oil which I am going to try next time.
I never write reviews online unless something is extraordinarily bad or overwhelmingly good. Thus said: BEST CHOCOLATE CHIP COOKIE EVER. A melt-in-your-mouth, light and crispy texture with a wonderful *rich* flavor. Thanks J.Clark - you win!
After reading the reviews I used 1/2 C. oil & 1/2 C. Almond Butter instead of p'nut butter cause I wanted a less subtle nut butter taste. I used 2 C. brown sugar & omitted the white sugar cause I love the taste of brown sugar. Great cookies but I'd like to make them a bit more moist.
I was really excited to try out this recipe based upon review; overall, I'm pretty satisfied. I did find that to keep the cookies rather chewy, you have to way undercook them, like 8 minutes at most or they will be like powdery crisp cookies. The second time around I actually altered it a bit; I put 2/3 cup of chopped walnuts, 1/3 cup of peanut butter chips, 1/2 cup of white chocolate chips and 1/2 cup chocolate chips, the rest as normal. They were really good and literally had EVERYTHING.
* Percent Daily Values are based on a 2,000 calorie diet.
Everything Cookies I
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 130
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Delight your taste buds with the surprising bursts of cinnamon in these cookies.
See how to make these peanut butter cocoa-flavored cookies.
These chewy oatmeal raisin cookies are spiced with cinnamon and cloves.