Cookies are probably my favourite thing to bake. They are so quick and easy to make, and you can load them up with anything you like. These cookies are, like the name suggests, loaded with things that are probably in your pantry. It’s got that sweet and salty situation going on with the chocolate and pretzels and its got some oats, so they are definitely healthy right?
I used a mixture of semi sweet and white chocolate chips and mini Reeses cups as the chocolate portion, but you can use any type of chocolate or chopped up candy bar. These are super customizable and all depends on what you like.
These cookies are quick too make. They do not require any chilling and can be made from start to finish in about 20 minutes. The trick is to use chilled butter. I never let my butter come to room temp when I make cookies. I find that the butter is too soft and the cookies end up puffy and cakey rather than flat and chewy. Use butter straight out of the fridge and just microwave for 10-15 seconds until it is just slightly soft – you can just press into it. It may seem strange to use such chilled butter, but it is a game changer.
Because of the chilled butter, I find that it is easiest to use a stand mixer to really cream the sugar and butter together. But, you can definitely use a bowl with a hand held mixer, it just may take an extra minute or two to get the mixture going.
‘Everything in the Pantry’ Cookies
Ingredients
- ½ Cup Unsalted Butter 4 oz
- ½ Cup Granulated Sugar 90g
- ¾ Cup Brown Sugar 110g
- 1 Egg
- 1 tsp Vanilla
- 2 Cups All Purpose Flour 240g
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- 2 Tbsp Milk
- 1 Cup Chocolate (chopped up into chunks if needed) 130g
- ½ Cup Rolled Oats 35g
- ½ Cup Pretzels 35g
Instructions
- Preheat oven to 350°F.
- Place cold butter in the microwave for 15 seconds or until just soft enough to press finger in and make a small dent. You want your butter to be relatively cold still, not super soft.
- In a mixer fitted with the paddle attachment, cream together the butter and sugar for about 2 minted until its starts to cream together.
- Add in one egg and mix on medium-high for 2-3 minutes until pale and fluffy.
- In a separate bowl, combine flour, baking soda, baking powder, salt until mixed through.
- Add flour mixture, milk and vanilla into the creamed butter mixture and mix until flour is half way mixed through.
- Add in the chocolate, oats and pretzels and mix until there are no dry flour spots.
- On a parchment lined baking tray, make balls that are about 2 Tbsp worth. Place cookies 1-2 inches apart.
- Bake at 350°F for about 10 minutes until the edges are lightly golden brown.