Everything Cookies

Ingredients

2 sticks unsalted butter, softened

1 ¼ cups packed dark-brown sugar

¾ cup granulated sugar

1 teaspoon baking powder

¾ teaspoon baking soda

1 ½ teaspoons kosher salt (we use Diamond Crystal)

2 large eggs, room temperature

1 tablespoon pure vanilla extract

2 ¾ cups unbleached all-purpose flour

1 ½ cups flaked corn cereal, plus more for topping (optional)

8 ounces coarsely chopped semisweet chocolate (about 2 cups), plus larger shards or disks for topping (optional)

1 cup coarsely chopped mini pretzels, plus more for topping (optional)

½ cup toffee bits, such as Heath

Instructions

Preheat oven to 350°F with a rack in center. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition.

Beat in vanilla. Add flour and beat on low to combine. Beat in cereal, chocolate, pretzels, and toffee bits to combine, a few seconds.

Scoop 1/4-cup balls of dough onto parchment-lined baking sheets, spaced 2 inches apart. Flatten each slightly. Press pieces of chocolate and pretzel and a few cereal flakes on top of each cookie.

Bake 8 minutes, then remove from oven and bang sheets on counter or stove top. Return to oven and bake until cookies are barely set in centers and starting to brown on edges, 8 to 9 minutes more. Let cool on sheets 5 minutes, then transfer to wire racks and let cool completely. Store in an airtight container at room temperature up to 3 days, or freeze up to 1 month.

Description

These are just filled with so many good things.

Servings

24

Notes

These have so many textures and texts that it is delightful to eat them.They did spread a great deal. Next time, I make them, I will put them in the refridgerator before baking. That way they will be thicker.

Martha Stewart Living March 2022