Everything-but-the-kitchen-sink Cookies

Sometimes I find when I’m in the mood to bake, I can’t decide who I want to bake for.

It’s rare there’s an occasion for me to make something, so most of the time it’s me wanting to brighten my workplace up a bit by bringing in something fresh and delicious. Often when I’m doing that though, I have a catalogue of what my office-mates can and cannot eat, and what they enjoy the most in the back of my mind.

For example, “T” likes white chocolate, “C” loves brownies (but not with icing), “S” can’t eat walnuts and “A” can’t eat peanuts and “PJ” likes nutella (A LOT).

So when I’m baking for no particular reason, I usually try to make the things that will make the most people happy.  And that’s when things get tricky…


I was making these cookies and I gave hubby the choice of what I should make: peanut butter cookies, or chocolate chip oatmeal.  He said peanut butter, but I really wanted oatmeal, so I compromised and threw everything in together.  What was born was a nutty, chocolatey morsel with just enough peanut butter to make them rich, just enough chocolate so they weren’t too sweet, and just enough oatmeal to make them hearty and wholesome. Plus, the melted chocolate created a really nice marbled effect on the cookies, so no two looked the same.

Sometimes, I love compromise.



1 cup butter

1 cup white sugar (granulated)

1 cup packed brown sugar

1 cup creamy peanut butter (I used Kraft Light Creamy Peanut Butter because it’s my favourite thing ever)

2 eggs

1 tsp vanilla extract

1 ½ cups all-purpose flour (whole wheat flour can also be used)

1 tsp baking soda

Pinch of salt

¾ – 1 cup large flake oats (don’t use quick oats)

2 cups semi-sweet chocolate chips, melted with a bit of coconut or vegetable oil (not more than a teaspoon of oil)



  1. Preheat oven to 350° F
  2. Cream butter, sugars and peanut butter together until very light and fluffy (a good 5 – 7 minutes of whipping on a high setting with a stand mixer) It should look like a pale frosting
  3. Add eggs and vanilla, mix until incorporated
  4. In a separate bowl, sift flour, baking soda and salt together. Add to butter mixture and stir until just blended.
  5. Heat chocolate chips in microwave for 1 minute, stir until smooth.
  6. Gently fold in oats, then drizzle melted chocolate throughout dough to create a marbled effect.
  7. (Optional) Refrigerate dough for up to 2 hours to let the flavours meld together
  8. Roll dough into balls and place on a cookie sheet. Bake for 11-13 minutes or until edges are golden brown.


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