Pantry Raid Cookies- Secret Recipe Club

Whew! It’s already time for another Secret Recipe Club treat- kinda snuck up on me this time. Bu,t I got lucky with a blog that made it super easy to pick a delicious cookie.  Susie, aka Sweetie Petitti, makes some of the cutest decorated sugar cookies I have ever seen, among many other mouth-watering choices. These bright cookies are probably my favorite ones, although these Cars 2 cookies are also quite amazing.

Well, as much as I wanted to create some of Susie’s cookie designs, having 3 kids under the age of 2 years old has worn me out! The boys are 4 months old now and are smiling and talking up a storm. Lizzie will be 2 this month and is all kinds of toddler. Needless to say, I needed something simple. Enter the pantry raid cookies A mish-mash cookie at its finest. Susie says you can add anything you find in your pantry that is cookie-conducive to the dough, up to 2 1/2 cups worth. In this particular batch I chopped up some leftover mixed nuts from a Costco jar, marshmallows, chocolate chips and peanut butter chips. In all my parents’ pantry, I couldn’t find a single kind of dried fruit, but that would be a great add-in! Also, perhaps crushed Oreos, white chocolate or toffee chips, maybe even some crushed potato chips- who knows?

And they’re yummy! They slightly remind me of a granola bar in cookie form, thanks to the oats and whole wheat flour. A perfect lunchtime snack- thanks Susie :)

Pantry Raid Cookies

1 cup unsalted butter, room temp (2 sticks)
1 1/3 cups brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
2 1/2 cups of stuff…raisins, chocolate chips, dried fruit, coconut, nuts, anything

Cream butter and sugar in electric mixer bowl until fluffy and no brown sugar lumps are visible.  Add the eggs and vanilla and mix just until incorporated.  Add all dry ingredients up to the oats and mix well.  Fold in the oats and stuff.  Cover and chill the dough at least one hour.  It is easier to handle cold and the cookies won’t spread as much.

Preheat oven to  350 degrees.  Make uniform mounds on Silpat or parchment lined pans and bake about 10 minutes, or when cookies just start to brown on the edges.  Rotate halfway through cooking time.  Cool on pan, then rack, when they are firm enough to move.