Food + Wine

The Pantry Cookie

This is one of those cases where I just really wanted to bake cookies.

And then everything that happened after that is blurry.  Until I tasted them.  Until lots of ‘we’s’ tasted them… Then that part became pretty clear.

These are the cookie epitome of sweet and salty.  And what I love about sweets is that unexpected salty or savory element.  If you don’t have that, don’t give me your sugar.  I do not want it.

(But thank you for the gift… Awww… so sweet!)

Here, I’m taking a (lesser sweetened) brown sugar cookie base and adding in oats, shredded coconut, chocolate chips, crispy rice cereal, broken up pretzels…

Get it?

The Pantry Cookie.

But the alternate name for these are Frazzle Fraggles.  And only a select few of sweet (and salty) people know why.

I’m pretty sure I’ll be calling them that.


a.k.a. Frazzle Fraggles

makes about 40 small cookies

In a large mixing bowl, cream together the following with an electric mixer…

  • 1 cup (2 sticks) softened butter (or shortening for a dairy free variation) 
  • 1 1/4 cup light brown sugar

Once the butter (or shortening)  mixture has become light and airy, add in…

  • 2 large eggs (one at a time, as you mix)
  • 1 tsp vanilla

Beat this until fluffy.

In a separate (medium sized) bowl, combine the following dry ingredients…

  • 1 1/2 cups flour (feel free to use a whole wheat pastry flour for a higher fiber cookie)
  • 1 rounded tsp kosher salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder

Slowly add the dry to the wet, about 1/4 cup at a time, while mixing.

Then, by spatula, fold in the following…

  • 2 cups rolled oats
  • 2 cups salted pretzels, broken into pieces
  • 1 cup crispy rice cereal (I prefer the brown rice ‘crispies’ because I’m a hippie whenever possible)
  • 1 cup sweetened coconut
  • 1 cup semi sweet chocolate chips

Once the added ingredients are fully distributed, use a cookie scoop to scoop out about 40 cookies onto 2 greased baking sheets. (Don’t have a cookie scoop?  No problem.  Use a large soup spoon.)

Place, one sheet on each rack, in a preheated 325 degrees oven and bake 8 minutes, then switch and rotate the pans for another 8 minutes.

Remove and allow them to cool (still on the cookie sheets) on cooling racks until cool enough to handle.

But I recommend nibbling on these warm.  With some milk.

…some, teensy, weensie, glasses of milk.

Because you want to play with your food.

Thanks for reading, y’all.  Love XOXO

Previous Post Next Post

You Might Also Like

No Comments

Leave a Reply