One cup cookies are a retro cookie recipe containing many crunchy mix-ins: oatmeal, crispy cereal, coconut, chopped nuts and chocolate chips. A great recipe to make when cleaning out your pantry!
One-Cup Cookies
One cup cookies are a crunchy drop cookie, originating sometime in the 1960’s or possibly even sooner. Why are these called one cup cookies? The name for these retro cookies cleverly comes from the amount of almost all of the ingredients in this recipe: one cup.
I was sent this recipe by a follower, whose original recipe was a grandmother’s recipe. I also found different variations of this cookie in my own cookbook collection with several different names: “one cup of everything cookies,” “oatmeal everything cookies” and “large batch crispy cookies.”
These cookies are similar to ranger cookies, although differ since they do not contain the same amount of oatmeal. These cookies are also more crispy than ranger cookies, due to containing both butter and oil. Because of all of the various mix-ins for this recipe, these cookies are great to make when cleaning out your pantry or cupboards. Read tips below to see how to make these cookies (and how you can change up the mix-ins).
How to Make One Cup Cookies
The great thing about these one cup cookies is that they yield a large batch and these cookies freeze really well. They are also a really versatile recipe and you can change any of the mix-ins.
The original recipe calls for oatmeal, crispy rice cereal, shredded coconut, chopped nuts and mini chocolate chips to be mixed in at the end. You can substitute a variety of things for the crunchy mix-ins, just make sure the mix-ins total to 5 cups:
- Use any kind of chopped nuts – I like pecans or walnuts
- Substitute any kind of baking chips for the chocolate chips – white chocolate, butterscotch, peanut butter etc. OR use two kinds of baking chips instead
- Any kind of crispy or crunchy cereal will also work
Mixing the dough for these one cup cookies is really easy – let your mixer do the work! Sift all of the dry ingredients in a separate mixing bowl first; then in a large mixing bowl (or bowl of your stand mixer), combine the butter and sugars. Mix in the oil, egg and vanilla. Then, add the sifted dry ingredients followed by all of the crunchy mix-ins.
Before these cookies go in the oven, the recipes calls for the dough to be pressed down using a fork or a glass dipped in sugar. This allows the cookies to bake more evenly, since this dough does not spread much while baking. I used a medium-sized cookie scoop for these cookies; using a small cookie scoop will yield in a higher number of cookies. Store these cookies in an airtight container for 3-4 days, or freeze up to 45 days.
Want more cookie recipes?
Check out these cookie recipes:
One Cup Cookies
Equipment
- mixing bowls of various sizes
- parchment paper or silicone baking mats
- baking sheets
- medium-sized cookie scoop
Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 cup cooking oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup old-fashioned oats
- 1 cup crispy rice cereal
- 1 cup sweetened, flaked coconut
- 1 cup mini semi-sweet chocolate chips
- 1 cup chopped nuts
Instructions
- In a medium sixed mixing bowl, sift or whisk the 3 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon salt.
- In a large mixing bowl, cream the 1 cup unsalted butter, with 1 cup light brown sugar, 1 cup granulated sugar. Add in the 1 cup cooking oil, followed by 1 large egg and 2 teaspoons vanilla extract.
- Add in sifted dry ingredients, followed by the 1 cup old-fashioned oats, 1 cup crispy rice cereal, 1 cup sweetened, flaked coconut, 1 cup mini semi-sweet chocolate chips and 1 cup chopped nuts .
- Using a medium sized cookie scoop, scoop dough onto lined baking sheets. Flatten with a fork or the bottom of a glass dipped in sugar.
- Bake at 350°F for 10-12 minutes, or until golden brown.
Notes
- Using a small cookie scoop will yield in a higher number of cookies
- Store cookies in an airtight container for up to 3 days
- Freeze cookies for up to 45 days
- Substitute any ingredients for the mix-ins; be sure the mix-ins add up to 5 cups total