Everything Cookies are exactly what they sound like: a chewy, hearty cookie that combines peanut butter, old‑fashioned oats, milk chocolate chips, and butterscotch chips in one dough. With four mix‑ins in every bite, these cookies are the answer when you can’t decide what kind of cookie you want—so we call them Everything Cookies.
Everything Cookies Recipe
This recipe grew from combining a few tried‑and‑true cookie approaches into one dependable formula. The cookies have a tender, slightly crisp edge from creamed butter and sugar, extra richness from creamy peanut butter, a satisfying chew from old‑fashioned oats and bread flour, and a sweet swirl of milk chocolate and butterscotch chips. The result is a crowd‑pleasing cookie that’s easy to make and perfect for sharing.
I first shared this recipe years ago because it reliably produces great cookies. If you prefer a simpler chocolate chip cookie, look for a basic chocolate chip recipe elsewhere, but if you love the combination of peanut butter, oatmeal, and two kinds of chips, this Everything Cookies recipe will quickly become a favorite.
Why You’ll Love This Recipe
- One‑bowl and low fuss — no chilling required and no complicated steps.
- Four flavors in one — peanut butter, oats, milk chocolate, and butterscotch in every bite.
- Large batch — makes plenty for potlucks, gift tins, or to keep on hand at home.
- Freezer friendly — scoop and freeze dough portions for baking later.
- Family favorite — a dependable recipe that stays in regular rotation.
Recipe Shopping List
Before you start, gather the following ingredients. Exact amounts are provided in the recipe section below.
- Salted butter — room temperature for easier creaming and lighter texture.
- White sugar — helps the cookies develop slightly crisp edges.
- Brown sugar — adds moisture and a mild caramel note for chewiness.
- Creamy peanut butter — choose a smooth, processed peanut butter to avoid oily dough.
- Pure vanilla extract — enhances overall flavor.
- Large eggs — bind and enrich the dough.
- Bread flour — gives more chew than all‑purpose flour; AP flour can be used if needed.
- Baking soda — for controlled spread and lift.
- Old‑fashioned oats — for the classic oatmeal cookie texture.
- Milk chocolate chips — the familiar chocolate element.
- Butterscotch chips — a sweet, buttery contrast that sets these apart.
How To Make This Recipe
Here’s an overview of the method so you know what to expect. Full ingredient amounts and baking times are included in the recipe block below.
- Preheat your oven to 350°F (175°C).
- Cream butter and sugars until the mixture lightens and becomes fluffy, about 4–6 minutes. Add the peanut butter and mix until combined. Add eggs one at a time, mixing after each, then stir in the vanilla.
- Add dry ingredients by sifting or whisking the bread flour and baking soda together, then add gradually to the wet mixture. Fold in the oats, then stir in the milk chocolate and butterscotch chips until evenly distributed.
- Scoop rounded portions of dough onto parchment‑lined baking sheets, spacing them about 2 inches apart.
- Bake at 350°F for 8–11 minutes depending on cookie size, until the edges are lightly browned and the centers are set.
Recipe Tips
For a bakery-style look, press a few extra chocolate or butterscotch chips onto the top of each dough mound just before baking. That simple step makes the cookies look more professional and highlights the chips on every cookie.
If you want extra chew, use bread flour as directed. If you only have all‑purpose flour, the cookies will still be delicious—just slightly less chewy.
Recipe FAQ
Everything Cookies — Recipe Card
Yield: 24 cookies | Prep: 20 minutes | Cook: 8–11 minutes
Ingredients
- 1 cup salted butter, room temperature
- 1 cup white sugar
- 2/3 cup brown sugar
- 1/2 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups bread flour (or all‑purpose)
- 2 teaspoons baking soda
- 1 cup old‑fashioned oats
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
Instructions
- Preheat oven to 350°F (175°C).
- Cream together the butter, white sugar, and brown sugar until the mixture lightens and becomes fluffy, about 4–6 minutes. Mix in the peanut butter until fully incorporated. Add the eggs one at a time, mixing well after each, then add the vanilla.
- Sift or whisk the bread flour and baking soda together. Add the dry ingredients to the butter mixture slowly, mixing until just combined. Stir in the oats, then fold in the milk chocolate and butterscotch chips.
- Scoop dough onto parchment‑lined baking sheets, leaving about 2 inches between each cookie. Optionally press a few extra chips on top.
- Bake for 8–11 minutes, depending on size, until edges are lightly browned. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Nutrition (per cookie, approximate)
Calories: 282 • Total Fat: 15g • Saturated Fat: 9g • Cholesterol: 37mg • Sodium: 211mg • Carbohydrates: 33g • Fiber: 1g • Sugar: 22g • Protein: 4g
Serve This With…
- Vanilla sweet cream coffee or a strong cup of coffee
- Vanilla ice cream for an ice cream sandwich
- A slice of no‑bake cheesecake for a dessert spread
More Cookie Ideas
- Christmas cookie variations
- Easy thumbprint cookies
- Apple pie cookies
- Almond delights cookie bars