Cup of Everything Cookies: Soft & Loaded

This cup of everything cookies recipe is the ultimate kitchen sink cookie—rich, chewy, crunchy, and packed with flavor in every single bite. With a full cup of all your favorite add-ins like oats, coconut, chocolate chips, rice cereal, and walnuts, these cookies are perfectly sweet, satisfyingly textured, and impossible to stop eating.

These cup of everything cookies use pantry staples and are ideal for feeding a crowd, gifting, or making ahead and freezing. If you’re into chewy, mix-in loaded bakes, you’ll also love my Oatmeal Banana Raisin Coconut Cookies and Four Ingredient Power Cookies.

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Why You’ll Love This Cup of Everything Cookies Recipe

A cup of everything. Truly packed with mix-ins and full of texture.
Chewy, soft, and golden. The perfect cookie texture with just the right crunch.
Big batch friendly. Makes plenty to share, gift, or freeze.
Easy pantry ingredients. No fancy steps or hard-to-find items.
Customizable. Swap in whatever you’ve got—pecans, dried fruit, white chocolate chips.

table talk

With Liliya!

I first made these when we had a ton of fresh strawberries that were just a little too soft for snacking. They baked up so perfectly into these little breakfast cookies that now I buy extra strawberries just to make them. I love giving them to my kids before school they’re basically oatmeal in cookie form, and nobody complains about cookies for breakfast!

Liliya

Ingredients Needed For Cup of Everything Cookies

Unsalted Butter. One full cup softened brings richness and keeps the cookies soft.
White Sugar + Brown Sugar. The mix of both creates the best sweet balance with a touch of caramel depth.
All-Purpose Flour. The sturdy base that holds up all those mix-ins.
Vegetable Oil. Keeps the cookies moist and tender.
Rolled Oats. Adds chew and a hearty bite. Don’t substitute quick oats here.
Crisp Rice Cereal. Gives a light crunch and airy texture in every bite.
Flaked Coconut. Unsweetened or sweetened—your call. It adds a subtle chew and tropical hint.
Eggs. Help bind the dough together and provide richness.
Vanilla Extract. Adds warmth and enhances all the flavors.
Baking Soda + Cream of Tartar. Helps the cookies rise and stay soft.
Salt. Balances the sweetness and boosts flavor.
Ground Walnuts. Finely ground so you get nutty depth without big chunks.
Semisweet Chocolate Chips. Classic and melty—you can’t go wrong.

How I Make Cup of Everything Cookies

(This is a quick overview of how I make cup of everything cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

Preheat your oven. Set it to 350°F and line a few baking sheets with parchment paper.
Cream the butter and sugars. Beat until fluffy, then mix in the flour and vegetable oil until fully combined.
Add the rest. Stir in oats, crisp rice cereal, coconut, eggs, vanilla, baking soda, cream of tartar, and salt. Mix until blended.
Fold in the mix-ins. Stir in walnuts and chocolate chips last for the best distribution.
Scoop and bake. Drop dough by tablespoons onto baking sheets. Bake 10–15 minutes or until edges are golden.
Cool completely. Let cookies cool on the baking sheet for a few minutes before moving them to a rack.

Tips For The Best Cup of Everything Cookies

Use room temperature butter so it creams smoothly with the sugars and gives you that tender texture.

Don’t skip the cream of tartar. It works with the baking soda to keep these cookies light and chewy.

Mix gently. Once you add the dry ingredients and mix-ins, stir just until combined to avoid overworking the dough.

Chill the dough if needed. If your kitchen is warm or the dough feels too soft, a quick 20-minute chill will help prevent excess spreading.

Portion with a cookie scoop. It keeps all your cookies the same size, which means even baking.

Line your baking sheets. Use parchment paper or silicone baking mats to help the cookies bake evenly and prevent sticking.

Switch the Nuts. You can use chopped pecans, almonds, or macadamia nuts in place of walnuts. Each gives a different flavor and crunch.
Go Nut-Free. Leave the nuts out completely if needed for allergies. You can add more coconut, seeds, or even pretzel bits instead.
Swap the Chocolate. Try white chocolate chips, milk chocolate chunks, or dark chocolate. You could even mix a few together for variety.
Add Dried Fruit. Chopped dried cherries, raisins, or cranberries are delicious with the coconut and oats. Just be sure not to overload the dough.
Use Sweetened Coconut. If you’re using unsweetened and want a little more sweetness or chew, switch to sweetened coconut flakes.
Add Spices. A teaspoon of cinnamon or pumpkin pie spice can warm things up, especially during fall and winter.
Mix in Toffee or Candy Pieces. Add chopped toffee bars, crushed M&M’s, or mini peanut butter cups for an indulgent twist.
Make Them Gluten-Free. Use a 1:1 gluten-free all-purpose flour blend and certified gluten-free oats.
Use Half Whole Wheat Flour. Swap out half the white flour for whole wheat to add a bit more fiber and flavor.
Reduce the Sugar. You can slightly reduce the sugar (try 3/4 cup of each type) without sacrificing much texture.

How to Pack These for Work or School

These cookies are perfect for busy mornings, lunchboxes, and afternoon pick-me-ups:

Cool completely before packing to avoid moisture buildup.
Wrap each cookie individually in parchment or beeswax wraps for easy, mess-free grab-and-go storage.
Use snack-size containers or reusable zip bags for portioned servings.
Freeze extras and toss one in your bag in the morning; it will thaw by snack time.
Pair with fruit or a yogurt cup for a balanced, satisfying mid-day snack.

Storing / Freezing Cup of Everything Cookies

Store cooled cookies in an airtight container at room temp for up to 5 days. Freeze baked cookies for up to 2 months. Freeze dough balls and bake from frozen for fresh cookies anytime!

Pro Tip: When freezing baked cookies, layer them between sheets of parchment paper in a sturdy container to protect their shape and keep textures perfect. Thaw at room temp for 20-30 minutes or warm briefly in the microwave for a fresh-baked feel. Freeze baked cookies for up to 2 months. Freeze dough balls and bake from frozen for fresh cookies anytime!

FAQs About Cup of Everything Cookies

Do I need to toast the coconut or nuts first?

No need! Everything toasts up perfectly while baking, which keeps this recipe easy and low-fuss.

Do these cookies spread?

They spread moderately. If you’d like thicker cookies, chill the dough for 30 minutes before baking and don’t flatten them.

What does cream of tartar do in cookies?

Cream of tartar helps create a tender, chewy texture and adds a very slight tang. It also stabilizes the cookie as it bakes.

Can I use quick oats?

Rolled oats are best for texture. Quick oats can work in a pinch, but will create a softer, less hearty cookie.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 2 days. When you’re ready to bake, let it sit at room temperature for 10–15 minutes if it’s too firm to scoop.