Pantry Cookies

I had a bit of a sweet tooth last night, but when I opened the pantry I didn’t have enough of any one ingredient to make a single recipe. So, I came up with this cookie recipe using an inventive mix of what was available and it turned out really good!! I baked a few last night and refrigerated the leftover dough. The cookies I baked today tasted even better, so I’d recommend chilling the dough before baking if you have the time.

Also, feel free to stir in any mix-ins you might have on hand. This seems to be a good basic cookie recipe that can handle just about any sweet ingredient.

My Pantry Cookies

3/4 cup butter, softened
1 cup sugar
1 cup dark brown sugar
2 1/4 cups unbleached flour
1 teaspoon salt
1/2 teaspoon baking soda
2 extra large eggs
1 teaspoon vanilla
3/4 cup flaked or shredded coconut
1 cup semisweet chocolate chips
1/2 cup peanuts
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup butterscotch chips

Using an electric mixer, beat butter in a large mixing bowl for one minute. Add sugar and brown sugar, and continue beating until the mixture is light and fluffy (about 5 minutes). Meanwhile, whisk flour, salt and baking soda together. Set aside.

Add eggs and vanilla to butter/sugar mixture. Mix well. Add in flour mixture and mix until just combined. Stir in coconut, chocolate chips, peanuts, cranberries, raisins and butterscotch chips.

If you have the time and desire, refrigerate dough overnight.

Bake at 350 degrees for 15-18 minutes.

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