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Cookies....All Dressed

Crispy, crunchy, sweet, and salty. These cookies are fully loaded. Makes a big batch, so they're great for bake sales.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Snack
Cuisine American
Servings 72 people
Calories 3564.8 kcal

Equipment

  • 1 Stand Mixer Alternatively, a hand mixer with large mixing bowls can be used.
  • 2 Large Mixing Bowls One for wet ingredients, one for dry, plus the mixer bowl.
  • 2 Baking Sheets For baking multiple batches of cookies.
  • 1 Parchment Paper For lining baking sheets to prevent sticking and aid cleanup.
  • 2 Wire Cooling Racks For cooling cookies evenly and preventing sogginess.

Ingredients
  

Main

  • 1 cup butter softened
  • 1 cup white sugar
  • 1 cup brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 1 cup crispy rice cereal
  • ½ cup unsweetened shredded coconut
  • ½ cup chopped pecans
  • ½ cup toffee baking bits
  • ½ cup chopped salted pretzels
  • 1 cup milk chocolate chips

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • 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.
  • Drop the dough by tablespoonfuls onto the prepared baking sheets about 2 inches apart. Using a fork, flatten the cookies.
  • 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.

Notes

These 'All Dressed' cookies thrive on textural contrast. Ensure your butter and sugars are creamed until light and fluffy; this incorporates air, leading to a tender crumb. When adding dry ingredients, mix just until combined to avoid developing gluten, which can result in tough cookies. The varied inclusions (oats, cereal, coconut, nuts, toffee, pretzels) are best incorporated gently by hand at the end to prevent breakage and ensure even distribution. The salted pretzels are crucial for balancing the sweetness, providing that delightful sweet-salty profile. For best results, don't overbake; pull them from the oven when edges are just set and the centers still look slightly soft. They will firm up as they cool. Cooling on the baking sheet for a few minutes before transferring to racks prevents breakage and allows them to set properly. Consider adding a pinch of flaky sea salt on top before baking for an extra flavor pop.