Everything cookies

These cookies combine a few of my favourite things and are just delicious. With crispy and chewy cornflakes, roasty toasted pecans, sweet peanut butter chips, earthy oats and sumptuous dark chocolate, these are a real treat, and definitely a firm favourite. Although they’re full of bits and bobs, they’re really not too tricky to make. I found Reese’s peanut butter chips in my local supermarket once, but never again! So I order them from Amazon, they’re not expensive.

Everything Cookies

Makes 12


100g butter or baking spread
100g caster sugar
100g light brown sugar
1 egg
1/2 tsp vanilla extract
140g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
60g oats
60g cornflakes
60g pecans
100g peanut butter chips
100g dark chocolate chunks (small)


  1. Chop your pecans and throw them into a dry frying pan. Toast for 3 minutes, tossing occasionally so they don’t burn
  2. Meanwhile, beat the butter or baking spread for a couple of minutes until it is light.
  3. Add both sugars and combine.
  4. Add the egg and vanilla and mix well.
  5. In a separate bowl, combine the flour, baking powder, bicarbonate of soda and salt.
  6. Add the flour mixture and stir in.
  7. Pop the oats, cornflakes and pecans into the mixture and stir gently.
  8. Add the peanut butter chips and chocolate chunks and mix until just combined.
  9. Cover the bowl and chill in the fridge for an hour.
  10. Preheat your oven to 180°C/160°C fan/gas mark 4 and line your baking trays with baking paper or reusable liner.
  11. Using an ice cream scoop, portion out the mix into 12 balls.
  12. Bake for 12-14 minutes. They should be golden around the edges, but still a tiny bit shiny in the centres.
  13. Remove from the oven and leave to cool for 5 minutes on the baking sheets – they will need to cool before you move or eat them as they are quite delicate!
  14. Cool on racks and enjoy!


Adapted from The Food Charlatan