You can clean out your baking pantry with these AnyEverything-Goes Cookies.

Biscuits, galletas, plätzchen, gâteau - whatever you call them, cookies are a delicious fact of life for which you can never have too many recipes.

One of my favorite childhood photos was truly a candid toddler shot: caught chocolate faced and handed, huge baby blues just peeking up over the edge of the table, hand frozen in a grasping motion over the warm melty treasures below. My chocolate-smeared face is a memory forever immortalized not only by that old Kodak's click, but also in the form of each sweet cookie made ever since, and of those still to come.

Nostalgia aside, it is my humble opinion that one can never have too many cookie recipes, and as I have been told before that the "cookie is the perfect food," I am forever on a quest to develop that million dollar recipe. Since I'm sharing this one with you, I'm requesting royalties on any future profits that might be made on these AnyEverything-Goes Cookies.

AnyEverything-Goes seemed to be the only appropriate name for these sweet little morsels, as they are a great way to clean out your baking cabinet. That's right, use up the remnants of any half, quarter, or partial containers of salty/sweet accoutrements left over from your last delicious project. The key to these cookies is to create a harmonious blend of crunchy, chewy, melty, hearty, salty, sweet, textures and flavors that leave everyone wanting more.

AnyEverything-Goes Cookies

Makes 3 to 4 dozen

1 1/3 cup butter, softened

1 cup granulated sugar

1 cup brown sugar

3 eggs

2 tsp.



1 cup whole wheat flour

2 cups all purpose flour

1 tsp. baking soda

1 tsp. salt

1 cup oatmeal

1/2 cup white chocolate chips

1/2 cup chocolate chips

1/2 cup nuts (I used a mix of almonds, walnuts and pecans)

1/4 cup shredded coconut

1/4 cup raisins

1. Preheat oven to 375 degrees.

2. With a mixer, cream together butter and sugars.

3. Add eggs and vanilla, and mix thoroughly.

4. Add the dry ingredients: flours, baking soda, and salt. Gently mix until fully incorporated.

5. Fold in remaining ingredients, and gently mix until spread evenly throughout the cookie dough.

6. Spoon heaping tablespoons of dough onto an ungreased baking sheet, about 2 inches apart.

7. Bake at 375 for 8-12 minutes, until golden brown.
