I’ve been wanting to make cookies all week. It’s been too long. But last weekend we traveled, and I was super busy slash sick last weekend, so baking has been on the backburner (is that a pun?). Anyway, this weekend we celebrated Memorial Day with B’s family and I was keeping my fingers crossed that we’d be assigned desserts, so I could make some of my favorite Red, White and Blue Desserts, or even some new truffles that I’ve been dying to make. Long story short, we were assigned appetizers (which made for some cooking adventures – we brought Buffalo Chicken Dip and Garlicky White Bean Dip, recipes coming soon!), so I thought I’d go another weekend without baking. That didn’t happen. Sunday night, after dinner, B took a nap, so I decided to see what I had in the pantry to bake something. Who doesn’t love waking up to the smell of freshly baked cookies?
I found a whole lotta stuff – oats, pretzels, white chocolate chips, mini chocolate chips, Butterfinger bars, M&Ms, Rice Krispies (leftover from the Nutella Rice Krispie Treats) and more – so I decided to bake with all of that. Some people call these Garbage Cookies, others call them Compost Cookies … I’m just calling them Everything In My Pantry Cookies. Because if you find something that sounds like it would be good in a cookie – why not?
Everything In My Pantry Cookies
Here’s what you need:
- 1/2 cup granulated sugar
- 1 ¼ c brown sugar
- 2 large eggs (I used ¼ c Egg Beaters plus 1 organic egg)
- 1 tbs vanilla extract
- 1 ½ c flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 ¾ c oats (I had Instant on hand)
- ½ c butter pretzels, crumbled
- 1 handful M&Ms
- ½ c mini semisweet chocolate chips
- ½ c white chocolate chips
- ½ c peanut butter chips
- 5 Fun Size Butterfingers, crushed
- 2 ½ c Rice Krispies
Here’s what you do:
- Preheat oven to 375 degrees.
- Mix butter and sugars until creamy. Add vanilla and continue mixing. Then add eggs and beat well.
- Combine flour, baking soda and baking powder. Add to creamed mixture and combine well.
- Add in oats and pretzels, and then add in whatever you happen to have on hand. I added the m&ms, chocolate chips, white chocolate chips, peanut butter chips, crushed Butterfinger, and then the Rice Krispies last (so they stayed crispy, not mushy).
- Keep the batter in the fridge for 1 hour, or 30 min in the freezer to help them from spreading when you bake them. I’m not 100% sure that they’d spread because I didn’t try baking these without this step, but they didn’t spread and I froze them so I’m going with it.
- Use a fun cookie scooper to scoop balls of dough onto a cookie sheet. Bake 10-12 minutes or until golden brown, then allow to cool on a rack.