I'VE GOT EVERYTHING COOKIES

I'VE GOT EVERYTHING COOKIES image

Provided by Bryson Hatfield

Time 30m

Number Of Ingredients 16

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BASIC RECIPE:
1 c butter or margarine, softened to room temperature
2/3 c brown sugar, firmly packed (light or dark)
1/2 c granulated sugar
1 1/2 tsp pure vanilla extract (do not use imitation with this recipe)
2 large eggs, at room temperature
2 c all-purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
2 c old-fashioned rolled oats
"EXTRA SPECIALITES"
1/2 c chocolate chips (semi-sweet, bittersweet, milk chocolate, white chocolate)
1/2 c butterscotch or toffee chips
1/2 c dried raisins (light or dark), dried cranberries or dried cherries
1/2 c nuts (pecans, almonds, walnuts, cashews, macadamia, etc.)
1/2 c coconut

Steps:

1. Cream butter until fluffy. Add sugars and beat until thoroughly combined. Beat in vanilla and eggs, adding eggs one at a time, and beating well after each.
2. In a large bowl, sift together flour, baking soda and salt. Add flour mixture, all at once, to creamed mixture. Mix on low speed, then increase to high, to thoroughly mix all ingredients. Add oatmeal and mix until thoroughly combined.
3. Add your choice of "extra items". You may use a choice of 3 items or all of them. Whatever you want to add, add it. If you want something else...you can add it, or if you don't like something on this list...omit it...it's that simple!
4. Form dough into balls (I like to use an ice cream scoop), using 1/4 cup (60 ml) for each cookie. Place six balls of dough on each baking sheet. With lightly moistened hands, gently flatten each ball of dough. Bake the cookies for about 14 - 16 minutes or until they are golden brown around the edges and just barely set in the center. They should still be soft. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool. They can be stored in an airtight container for several days or they can be frozen. Makes about 20 large cookies.