The Ultimate Cookie Swap Recipe from Kristen Bell
They’re Called “Everything Cookies” for Good Reason
By Kristen Bell
When holiday cookie swap time rolls around, I have one tried-and-true recipe that I love — and so does everyone who tries it. It’s an “everything cookie,” (because it has everything in it), with tons of oats for texture, plus a mix of butterscotch and chocolate chips. There’s something for everyone!
I also replace some of the sugar with agave nectar, plus I include applesauce for natural sweetness. And it’s easy to make it gluten-free — just sub in 3/4 cup coconut flour and bake them for a minute or two longer.
Makes about 20 cookies
4 tablespoons unsalted butter
1/4 cup unsweetened applesauce
1/2 cup light brown sugar
1/4 cup agave nectar
1 teaspoon vanilla extract (try Nielsen-Massey gluten-free vanilla extracts to make this gluten-free)
1 1/4 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vinegar (white or apple cider works; it makes the baking soda go crazy!)
1 large organic egg
1/2 teaspoon baking soda
3/4 cup all-purpose unbleached flour (sub with 3/4 cup coconut flour for the gluten-free recipe)
1 1/2 cups rolled oats (try Bob’s Red Mill Gluten-Free Rolled Oats to make this gluten-free)
1 cup semisweet chocolate chips
1 cup butterscotch chips (try Guittard Butterscotch Baking Chips to make this gluten-free)
Preheat oven to 350°F and line two baking sheets with parchment paper. Beat together the butter, applesauce, sugar and agave nectar, vanilla, cinnamon, nutmeg, salt and vinegar until fairly smooth. Then beat in the egg until smooth. Add the baking soda and flour and mix well. Add the oats and both kinds of chips, stirring to combine. Drop dough balls of about two level tablespoons (using a tablespoon measure, not a dinner spoon) onto cookie sheets.
Space the cookies two inches apart — they spread for sure! Bake the cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). For softer cookies, bake for the shorter amount of time; for crunchier, the longer. Cool the cookies on the pan for two minutes, then transfer them with a spatula to a wire rack to cool completely.