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Four-In-One Cookies

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Submitted by tessman

Four-in-one oatmeal cookie base that yields 4 different cookies by adding raisins, peanuts, chocolate chips, or coconut. One dough, four flavors, great for batch baking.

YIELD

66 cookies

PREP

30 min

COOK

15 min

READY

45 min

One master dough, four completely different cookies. This clever recipe gives you a basic oatmeal cookie base made with both white and brown sugar, vanilla, and three cups of oats. From there, you split the batch and stir in your choice of add-in: raisins, salted peanuts, chocolate chips, or shredded coconut.

The base dough is intentionally simple so it plays well with any direction you take it. The double sugar combination (granulated for crispness, brown for chew) and the heavy oat ratio create a sturdy cookie that holds its shape whether loaded with nuts, fruit, or chocolate.

This is a batch baker’s dream. Make the full recipe, divide it into four portions, add a different mix-in to each, and you’ve got a cookie platter with variety from a single bowl of dough.

Kitchen Tips

  • Shape into 1-inch balls and space them 2 inches apart. These spread during baking.
  • Cool on the sheet for 2 minutes before removing. The cookies are soft when hot and firm up as they cool.
  • Quick or old-fashioned oats both work. Quick oats give a smoother texture; old-fashioned give more chew and a rustier look.
  • Don’t overbake. Pull at 12 minutes for softer cookies, 15 for crispier. The edges should be golden but the centers still slightly pale.

Variations

  • Go all-in and add ¼ cup of each mix-in (raisins, peanuts, chocolate chips, and coconut) to the entire batch for a loaded kitchen sink cookie.
  • Add a teaspoon of cinnamon to the dough for a spiced oatmeal base.
  • Swap peanuts for pecans or walnuts.

Ingredients

1 237
CUP ML VEGETABLE SHORTENING
soft *
1 237
CUP ML SUGAR
granulated
1 237
CUP ML BROWN SUGAR
firmly packed *
2 2
LARGE LARGE EGGS
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 ¼ 296
CUPS ML ALL-PURPOSE FLOUR
sifted
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
3 710
CUPS ML OATS, QUICK COOKING
or old-fashioned, uncooked

Directions

Beat shortening, sugars, eggs and vanilla together until creamy.

Sift together flour, soda and salt.

Add to creamed mixture; blend well.

Stir in oats.

Shape to form 1-inch balls.

Place on greased cooky sheets, about 2 inches apart.

Bake in preheated moderate oven (350 F.) 12 to 15 minutes.

Cool about 2 minutes, then remove cookies from cooky sheets.

For variety, add 1 cup raisins, 1 cup salted peanuts, 6 oz. (1 cup) semi-sweet chocolate pieces or 1 cup flaked or shredded coconut with the oats.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 484 9% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 468mg 20%
Total Carbohydrate 34g 34%
Dietary Fiber 4g 16%
Sugars g
Protein 23g
Vitamin A 2% Vitamin C 0%
Calcium 3% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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