Cookies....All Dressed

Cookies....All Dressed

CC♥'s2bake 542

"Crispy, crunchy, sweet, and salty. These cookies are fully loaded. Makes a big batch, so they're great for bake sales."


55 m servings 109 cals
Serving size has been adjusted!

Original recipe yields 72 servings



  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. In a bowl, mash the butter with the white and brown sugar until the mixture is creamy and well blended. Beat in eggs and vanilla extract. In a separate large mixing bowl, mix together the flour, baking soda, salt, rolled oats, rice cereal, coconut, pecans, toffee bits, pretzel pieces, and chocolate chips. Stir the butter mixture into the dry ingredients until evenly mixed.
  3. Drop the dough by tablespoonfuls onto the prepared baking sheets about 2 inches apart. Using a fork, flatten the cookies.
  4. Bake in the preheated oven until the bottoms are just starting to brown, about 12 minutes. Allow cookies to cool on baking sheets for about 5 minutes before removing to finish cooling on racks.


  • Cook's Note
  • Substitutions work great in this recipe...lightly crushed corn flakes for the crisp rice, any salty/savory snack for the pretzels, other nuts or baking chips. The combinations are endless.
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Your rating



  1. 16 Ratings


These are great cookies! It is the perfect combination of sweet and salty, chewy and crisp. I've been eyeing this recipe ever since it was published, but with all the fun add-ins, I never really...

I originally made these and reviewed these when CC had it as a personal recipe in her recipe box. These are my husband's favorite cookie. I make them all the time, following the recipe just as...

Familiar with cookies of this type, my suspicion there might be too much flour in this recipe was confirmed when I came across some reviewer reports that the cookies were dry. To correct and ...

These were great! My niece and nephew were over helping me bake and wanted mini m&m's so we used them instead of chocolate chips. They loved these cookies (I think they loved the dough even more...

I was skeptical about using the pretzels so I cooked one batch without them. Not good. So, I added the pretzels and while it did help, I still wasn't crazy about these. They just don't have a...

We loved these at our house. A substantial cookie that you can easily add your own favourites to. For my first batch I added raisins and sunflower seeds instead of pecans because of nut allerg...

This isn't a bad recipe, but compared with other wonderful recipes on this website, it just doesn't quite measure up. When I read the combinations I thought they would be very flavorful! Howev...

Lovely flavour in this cookie! Not a flat cookie. But lovely textures. Made as suggested, with the exception of substitution of sunflower seeds for pecans (what I had on hand) YUMMY!

A crisp on the outside, chewy on the inside cookie. The pretzel and toffee pieces give this cookie some added salty/sweet taste. I used a small cookie scoop and got 9 dozen cookies. Perfect a...