Words and Photos by Amanda DeJesus
It’s that time of year again: the end of the semester, when those with kitchens scramble to use up any odd ingredients that they find in their pantry! I decided to bake up some delicious “Pantry Cookies”, inspired by Christina Tosi’s Compost Cookies. The great thing about these cookies is that they can adapt to whatever ingredients you have on hand: chocolate chips, butterscotch chips, potato chips, nuts, candy, anything. The possibilities are endless! I suggest trying a combination of salty and sweet ingredients, you will be in heaven.
I used a mix of sweetened shredded coconut, m&ms, and mini pretzels, which were wonderful together. The sweetness of the coconut and m&ms was balanced by the crunch and saltiness from the pretzels. The glue holding everything together was the buttery cookie dough.
Since they are loaded with snack foods, these cookies provide the perfect burst of energy required for finals studying. And if you have extra bags of snacks lying around, this is the most delicious way to use them up.
1 ¼ cup AP flour
½ t baking powder
½ t baking soda
½ t salt
½ cup unsalted butter, softened
½ cup sugar
½ cup brown sugar, packed
1 t vanilla extract
1 cup miniature pretzels, broken
¾ cup sweetened shredded coconut
¾ cup milk chocolate m&ms
Combine the flour, baking powder, baking soda, and salt in a medium bowl and set aside. Cream together the butter and sugars until light and fluffy, then beat in the egg and vanilla. Gradually stir in the flour mixture. Fold in the remaining ingredients. Using a 2 tablespoon cookie scoop, shape the dough into balls and place on a baking sheet lined with parchment paper. Make sure they are at least 2 inches apart. Flatten slightly and bake at 350 for 12-14 minutes or until golden brown around the edges. Let cool on the pan for 5 minutes and then remove to a wire rack. Store in an airtight container.