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.
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sticks unsalted butter
packed light brown sugar
pure vanilla extract
crispy rice cereal
mini semi-sweet chocolate chips
coarsely chopped pecans
unsweetened shredded coconut
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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.
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Compliments of 365 Days of Baking and More