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.
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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- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 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
- 1/2 cup toffee bits
- 1/2 cup unsweetened shredded coconut
- 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…