Home Ec Bec
I always seem to pick the hottest day of the year to bake. There's no logic to heating up an oven on 100-degree days, but as I like to say, when you gotta bake, you gotta bake! So that's what I did!
These pantry cookies are made up of things that I had in, you guessed it, my pantry. A mash-up of textures and flavors - my favorite! And guess what, YOU can use whatever you have in your pantry, too. We are, after all, in the middle of a pandemic. No need to rush to the store when you've got perfectly good ingredients at home!
Add whatever you have BUT I'd keep the dry ingredients (flour, baking soda, salt), butter, sugars, eggs and vanilla measurements the same!
Prep Time: 25 minutes
Bake Time: 10-12 minutes per batch, 30-36 minutes total
Total time: 1 hour
Yileds: 36 cookies
2 1/4 cup All-Purpose Flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup butter (2 sticks)
3/4 cup granulated sugar
3/4 cup brown sugar
2 tsp vanilla
1 cup semi-broken Quaker Oatmeal Squares
1/2 cup raisins
1/2 cup mini dark chocolate chips
1/2 cup mini M&M's
Preheat oven to 375 degrees and prepare two baking sheets with parchment paper.
In a mixing bowl, whisk together flour, baking soda, salt and cinnamon.
In another bowl, or in the bowl of a stand mixer, beat both sugars with butter until smooth. Add vanilla and eggs and mix until smooth.
Slowly add flour mixture to sugar mixture and mix until thoroughly combined.
Add oatmeal squares and mix. Add raisins and mix. Add mini chocolate chips and M&M's and mix.
Using a spoon or small ice cream scoop, place 12 golf ball-sized pieces of dough onto each baking sheet. Bake for 10-12 minutes each, or until tops are starting to look golden brown. Remove from oven and let rest in the baking sheets for 2-3 minutes. Transfer cookies to a cooling rack. Repeat until cookie dough is used up.