Four-In-One Cookies

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.