Everything in the Bowl Oatmeal Cookies
Chewy, hearty, and packed with goodies—these Everything in the Bowl Oatmeal Cookies are a flexible, pantry-friendly favorite. My version is loaded with dried tart cherries, mini chocolate chips, raisins, and pine nuts, but feel free to swap in whatever you’re craving or clearing out. Just mix, chill, and bake!
Servings: 48 cookies
Calories: 129kcal
Ingredients
- 1 cup (227 g) Butter unsalted room temperature
- 1 cup (198 g) Sugar white
- 1 cup (213 g) Light brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon Vanilla Extract
- 1 ½ cups (195 g) All-purpose flour
- ¼ teaspoon Ground cinnamon
- ¾ teaspoon Baking soda
- ¾ teaspoon Baking powder
- ¼ teaspoon Kosher Salt
- 2 cups (198 g) Old fashion oats
- 1 cup (138 g) Dried tart cherries
- ½ cup (72.5 g) Raisins
- ½ cup (67.5 g) Pine nuts
- ½ cup (90 g) Mini chocolate chips
Instructions
- Weigh or measure the flour, baking soda, baking powder, and salt, then whisk to blend. In a separate bowl, weigh or measure the white sugar and light brown sugar and set aside. I also weigh out the oats, but you can measure them if you prefer—just place them in another bowl and set that aside as well.
- Cube the butter and add it to your mixer bowl. Cream the butter on medium speed until soft peaks form. Add the sugars and mix on medium speed for 3–4 minutes—the mixture will look slightly grainy. Add the egg, then add the egg yolk, mixing after each addition. Pour in the vanilla extract and mix until fully incorporated.
- With the mixer on low, gradually add the flour mixture. Avoid overmixing—just mix until the flour is mostly combined. Stop the mixer, scrape down the sides and bottom of the bowl, then mix for another 30 seconds to ensure everything is fully blended.
- Add the oats, cherries, raisins, pine nuts, and mini chocolate chips, then turn the mixer to low speed. You want to gently incorporate everything into the dough. It will be stiff—oatmeal cookie dough always is!If your mixer struggles (mine did, even on the lowest setting), bump up the speed slightly or finish mixing by hand to get everything evenly distributed.
- Cover the bowl loosely and refrigerate for 30 minutes. I usually preheat the oven to 325°F (165–170°C) during this time and line two cookie pans with parchment paper.
- After chilling, remove the dough from the refrigerator and scoop 12 mounds onto a prepared pan. You can drop them by spoonful, but I prefer using the OXO Good Grips Small Cookie Scoop for consistent size.
- Bake for 12 to 14 minutes at 325°F (165–170°C). Start checking around the 12-minute mark—they should look lightly golden around the edges.Remove from the oven and let them rest on the pan for a minute, then transfer to a cooling rack to finish setting up.
Nutrition
Calories: 129kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 42mg | Potassium: 46mg | Fiber: 1g | Sugar: 11g | Vitamin A: 223IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg