Pantry Cookies – with a little of this and a little of that from things in your pantry, you can create a cookie that’s full of flavor from a variety of ingredients.
WHOOPS!!
I so totally skipped a day in our 12 Days of Cookies. I went out with some of my besties last night, had a few good laughs and didn’t get my post done, so….here is Day 4 of our 12 Days of Cookies!
SAVE THIS COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
My daughter found these cookies and I made a few changes to them. I think they’re a keeper and the family does, too.
I think the addition of peanut butter might be a nice addition as well.
Be sure to check out these cookies, too…
TWIX Thumbprint Cookies from The Recipe Critic
German Chocolate Cake Cookies from A Dash of Sanity
White Chocolate Macadamia Nut Cookies fromThe Chunky Chef
Chocolate Covered Cherry Cookies from Valerie’s Kitchen
Buckeye Brownie Cookies from Tastes of Lizzy T’s
And here are 7 ways you can upgrade your chocolate chip cookies!
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Pantry Cookies
These Pantry Cookies are made with a variety of ingredients from your cupboard. They're hearty, full of flavor and will be great with a glass of milk.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 sticks unsalted butter room temperature
- 1 cup sugar
- 1 cup packed light brown sugar
- 2 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 2 cups quick-cooking oats
- 1 cup crispy rice cereal
- 1 cup mini semi-sweet chocolate chips
- 1 cup coarsely chopped pecans
- ½ cup toffee bits
- ½ cup unsweetened shredded coconut
Instructions
- In a medium bowl, whisk together the flour, baking powder and baking soda.
- In a mixing bowl, cream the butter, sugar and brown sugar until light and fluffy.
- Add the eggs one at a time and beat until full incorporated.
- Mix in the vanilla.
- Gradually add the flour mixture and beat on low speed until combined.
- In a medium bowl, combine the oats, rice cereal, mini chocolate chips, pecans, toffee bits and coconut.
- Transfer dough mixture to a large bowl and with a rubber spatula, fold in the oat mixture until thoroughly combined.
- Wrap with plastic wrap and refrigerate the dough for 30 minutes.
- Preheat oven to 350 degrees F and prepare two baking sheets by lining them with parchment.
- Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart.
- Bake for 10 - 12 minutes or until edges are golden.
- Cool for 5 - 10 minutes on the cookie sheets before transferring to a wire rack to cool completely.
If you like these Pantry Cookies, then you’ll LOVE…
Laura Bush’s Cowboy Cookies
Peanut Butter and Jelly Thumbprints
Cream Cheese Cookies
Pecan Oatmeal White Chocolate Chip
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