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All The Things Cookies


  • Author: slightly adapted from the New York Times, Julia Moskin recipe
  • Prep Time: 75 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: about 30 cookies 1x
Scale

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • ¾ cup (1 1/2 sticks), slightly softened at room temperature
  • 1 packed cup light  brown sugar
  • 4 cup grams granulated sugar
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • About 1 cup salty mix-ins, such as nuts, broken mini pretzels, or potato chips
  • About 3/4 cup sweet mix-ins, such as chocolate chips or chunks, M&M’s, cut-up candy bars or dried fruit

Instructions

  1. In a bowl, whisk dry ingredients together. In a stand mixer fitted with the paddle attachment, cream butter and sugars together at medium speed until fluffy and smooth, about 4 minutes. Mix in egg, then vanilla. In three batches, add the dry ingredients, mixing to combine each time.
  2. In a bowl, combine the sweet and salty mix-ins. Add mix-ins to dough and stir until evenly distributed.
  3. Chill dough for at least 1 hour, and up to 2 days
  4. Heat oven to 325 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.
  5. Drop cookies by heaping, rounded tablespoon on to the baking sheets, leaving space for them to spread.
  6. Place in oven and bake until golden, about 20 minutes.
  7. When done, the edges should be just browning and the tops should feel soft. Let cool on the pans for 5 minutes, then transfer to wire racks to finish cooling.

Notes

I used a combination of:

  • 1/2 cup – heaping! – of salt and vinegar potato chips
  • 1/2 cup – also heaping! – of coarsely chopped macadamia nuts
  • 1/2 cup crispy m&ms
  • 1/4 cup chocolate chips