The Ferguson Recipes
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⬇️ It's right here! ⬇️
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(Serving suggestion only*)
(Serving suggestion only*)
Ingredients
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 3/4 sticks (7 ounces) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 3/4 sticks (7 ounces) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar
1 egg
(continued in the next column ↗️)
1 teaspoon vanilla extract
1 cup granola (or other cereal)
1/2 cup crushed salted pretzel pieces (or other salty snack food)
1 cup semi-sweet chocolate chips, chopped chocolate candies, or a small bar of good dark chocolate, chopped into chunks
1/2 cup chopped pecans or other nuts, optional
Optional additions:
A pinch of cinnamon, allspice, cardamom, or other spices of your choice
1 cup granola (or other cereal)
1/2 cup crushed salted pretzel pieces (or other salty snack food)
1 cup semi-sweet chocolate chips, chopped chocolate candies, or a small bar of good dark chocolate, chopped into chunks
1/2 cup chopped pecans or other nuts, optional
Optional additions:
A pinch of cinnamon, allspice, cardamom, or other spices of your choice
Directions
Whisk flour, baking powder, baking soda, and salt in a medium bowl.
In another bowl, beat butter and sugars at medium-low speed until just combined, about 20 seconds.
Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer.
Scrape down bowl with rubber spatula.
Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds.
Scrape down bowl again.
For the next step, you can use a wooden spoon or your mixer on slow speed.
Add flour mixture and mix until just incorporated and smooth.
Gradually add granola, pretzels, chocolate and nuts, and mix until well incorporated, ensuring that no flour pockets remain and ingredients are evenly distributed.
Adjust oven rack to middle position and heat oven to 375°F (190°C).
Line 2 large baking sheets with parchment paper or aluminum foil.
Scoop dough into balls, each about 1 1/2 tablespoons, then roll between palms into balls.
Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8-12 per sheet.
Freeze at least 20 minutes, or refrigerate at least one hour before baking (they will still spread a lot).
Bake one sheet at a time until cookies are deep golden brown, 13 to 16 minutes, rotating baking sheet halfway through.
Let cool completely before gently moving cookies to wire rack.
They will be fragile, especially on the edges.
Click to Start Gallery*
Craving something that hits all your snack cravings at once? These Everything But The Kitchen Sink Cookies are the answer! Loaded with the perfect balance of sweet and salty - granola for chewiness, pretzels for crunch, chocolate for richness, and optional nuts for depth. The magic happens when you chill the dough, allowing the flavors to meld together before baking into gloriously golden, crisp-edged cookies with soft centers. Customize with your favorite cereals, snacks, or spices for a truly signature cookie that's impossible to resist! - Claude
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
Servings
Makes about 2 dozen cookies
Nutrition Facts
Nutrition Per Serving (1 cookie) - Calories: 210; Total Fat: 12g (Saturated Fat: 6g); Cholesterol: 25mg; Sodium: 170mg; Total Carbohydrates: 25g (Dietary Fiber: 1g, Sugars: 16g); Protein: 2g; Calories from Fat: 108 (51%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
These cookies are incredibly adaptable to whatever you have in your pantry. The key is balancing the sweet and salty elements. If you skip the nuts, definitely add more of the other mix-ins to maintain the perfect cookie texture. For the best flavor development, I recommend chilling the dough overnight if you can resist that long!
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
cookies,
chocolate,
pretzels,
granola,
dessert,
snack
🗂️ Categories: 🍪 Cookies & Bars, 🍨 Desserts, 🧒 Foods Kids Love, 🆕 New Recipes, 🍭 Sweet Stuff
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Everything But The Kitchen Sink Cookies was added on May 12, 2025 and last updated on May 12, 2025.
🗂️ Categories: 🍪 Cookies & Bars, 🍨 Desserts, 🧒 Foods Kids Love, 🆕 New Recipes, 🍭 Sweet Stuff
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Everything But The Kitchen Sink Cookies was added on May 12, 2025 and last updated on May 12, 2025.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
🔥 What's New?
05/14/25:
Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
05/12/25: Pan Roasted Potatoes
05/12/25: Martha Stewart's One Pot Pasta
05/12/25: Pancetta Asparagus Sauté with Citrus
05/12/25: Everything But The Kitchen Sink Cookies
05/12/25: Easy Banana Bread
05/12/25: Pasta Carbonara
05/12/25: Jacques Pépin's Pork & Beans with Rice
05/11/25: Restaurant Style Hashbrowns
05/11/25: Almond Snowball Cookies
05/11/25: Old Fashioned Christmas Butter Cookies
05/11/25: Jacques Pépin's Cheesy Cauliflower Gratin
05/10/25: Jacques Pépin's Lemon Mousse
05/10/25: Seasoned Swai Fish Fillet
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
05/12/25: Pan Roasted Potatoes
05/12/25: Martha Stewart's One Pot Pasta
05/12/25: Pancetta Asparagus Sauté with Citrus
05/12/25: Everything But The Kitchen Sink Cookies
05/12/25: Easy Banana Bread
05/12/25: Pasta Carbonara
05/12/25: Jacques Pépin's Pork & Beans with Rice
05/11/25: Restaurant Style Hashbrowns
05/11/25: Almond Snowball Cookies
05/11/25: Old Fashioned Christmas Butter Cookies
05/11/25: Jacques Pépin's Cheesy Cauliflower Gratin
05/10/25: Jacques Pépin's Lemon Mousse
05/10/25: Seasoned Swai Fish Fillet
🛠️ What's Changed?
05/15/25:
Ham Loaf
05/15/25: Basic Slow Cooker Turkey Breast
05/15/25: Cocktail Meatballs
05/15/25: Joe's Special
05/15/25: Make A Boxed Cake Mix Taste Like Bakery Cake
05/15/25: 5 Crockpot Chicken Ideas
05/15/25: 12 Tasty Substitutions When Cutting Carbs
05/15/25: Dill Sauce From Carl Ferguson Jr.
05/15/25: Roanoke Spoon Bread
05/14/25: Onion Rings
05/14/25: A Lemon Cake To Die For
05/14/25: Lamb Chops And Potatoes With Olives, Tomatoes And ...
05/14/25: Mediterranean Herb Blend for Vinaigrette
05/13/25: Lomi Lomi Salmon
05/13/25: Carrot Salad
05/13/25: Chicken Fried Steak
05/13/25: Stuffed Mushrooms
05/13/25: Cuban Picadillo
05/15/25: Basic Slow Cooker Turkey Breast
05/15/25: Cocktail Meatballs
05/15/25: Joe's Special
05/15/25: Make A Boxed Cake Mix Taste Like Bakery Cake
05/15/25: 5 Crockpot Chicken Ideas
05/15/25: 12 Tasty Substitutions When Cutting Carbs
05/15/25: Dill Sauce From Carl Ferguson Jr.
05/15/25: Roanoke Spoon Bread
05/14/25: Onion Rings
05/14/25: A Lemon Cake To Die For
05/14/25: Lamb Chops And Potatoes With Olives, Tomatoes And ...
05/14/25: Mediterranean Herb Blend for Vinaigrette
05/13/25: Lomi Lomi Salmon
05/13/25: Carrot Salad
05/13/25: Chicken Fried Steak
05/13/25: Stuffed Mushrooms
05/13/25: Cuban Picadillo
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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