Mom’s Melt-In-Your-Mouth Pantry Cookies

by Megan on February 6, 2012

My mom totally came up with this dreamy cookie recipe. She told me about them before she made them, texted me pictures after she made them, and sent me the recipe that very night. The next day I bought the ingredients. The thought of a cookie with tons of mix-ins, plenty of crunch and a pecan sandie-esque melt-in-your-mouth quality sounded perfect. They were just what I needed to bump me out of the funk I was in.

I call these pantry cookies because you can mix in that little bit of oatmeal in your cupboard. You can chop up that candy bar and toss it in. Don’t have pecans? Use walnuts. Don’t have dried cherries? Use dried cranberries. But whatever you do, just promise me you’ll make these. They have a way of knocking the crabby right out of you, and since there’s oatmeal in them you can eat them with coffee in the morning and call it breakfast.

Mom’s Melt-In-Your-Mouth Pantry Cookies
Recipe from my mom who knows what good cookies are

Ingredients:

cookies –

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup canola oil
  • 1 cup (2 sticks) butter, softened
  • 1 egg
  • 1 t vanilla
  • 1 t kosher salt
  • 1 t baking soda
  • 3 1/2 cups of all-purpose flour
mix-ins –
  • 1 cup oatmeal
  • 1 cup of white chocolate chips
  • scant 1 cup dark chocolate chunks
  • 1 cup dried cherries
  • 1/2 cup chopped pecans

Directions:

  1. Preheat your oven to 375ยฐF. Line a couple baking sheets with parchment paper.
  2. In the bowl of a stand mixer or using an electric hand mixer, stir together the sugars. Cream in the butter and oil. When combined add the egg and vanilla.
  3. Meanwhile whisk together the salt, baking soda, and flour. Add to the butter mixture until combined. Add in the mix-ins and mix until the goodness is evenly dispersed.*
  4. Scoop heaping tablespoons of dough onto the prepared baking sheets, leaving an inch or so between cookies. Bake for 10-12 minutes or until golden on the edges, but not brown.

* At this point you can chill the dough for a few hours or overnight. Or bake them right away. If you do chill the dough be sure to remove the bowl from the fridge for at least 30 minutes before scooping and baking.

Yay! Click HEREย for a printable PDF of the recipe above.

5 mix-ins = 1 dreamy cookie (What up cookie math!?)

{ 18 comments… read them below or add one }

Melissa Aronson Bihl February 6, 2012 at 11:34 am

Love, love, love!! Looks delicious! Great photos! I promise…I’m gonna make these!!

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Megan February 6, 2012 at 11:36 am

Oh, thanks, Melissa! I hope you love them.

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cindy February 6, 2012 at 2:34 pm

I love a cookie with lots of accessories! your mom just knows what’s up.

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Megan February 6, 2012 at 2:40 pm

It’s like it’s wearing so many bangles!

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NicoleD February 6, 2012 at 4:49 pm

I’ve made a similar cookie to this, except it wasn’t pecan sandie-esque and that’s sounds pretty perfect. Go Mom! I just caught a look at that lentil soup and I am so making that! All of my favorite flavors! Maybe you need some onion goggles? ๐Ÿ™‚ http://www.kingarthurflour.com/shop/items/onion-goggles

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Megan February 6, 2012 at 4:51 pm

Yes! Onion goggles AND beer goggles. But really, I’d totally use those things. And oh man! If you make that soup I can’t wait to hear what you think!

And yeah, the texture of these cookie is super crazy-good.

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mum February 7, 2012 at 11:00 am

Mmmmm, I may have to go get one out of the freezer to finish off this cup of coffee! They are sooooo yum! I love that we can do our baking together, across the miles! Love you!!

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Megan February 7, 2012 at 11:02 am

You probably should! It totally is fun baking together long-distance style.

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Laura / lem_monade February 7, 2012 at 1:36 pm

pantry cookies are the best and these look especially delicious!

oh, and i use the “there’s oatmeal in it, so it’s fit for a healthy breakfast”-rationalization all the time โ€“ life’s just too short not to have cookies for breakfast ๐Ÿ™‚

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Megan February 7, 2012 at 4:07 pm

Thanks, Laura!

Yeah man, oatmeal anything means breakfast, right?

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Julie Millen February 8, 2012 at 3:52 pm

I own a cherry store called Benjamin Twiggs in Traverse City, MIchigan and I’d like to put this recipe on my website. Do you mind? I’ll add a link to your blog. These look INCREDIBLE!
Julie

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Megan February 8, 2012 at 6:31 pm

That would be lovely, Julie! Thanks for the love!

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Sandi February 10, 2012 at 10:30 am

Your grocery bag list of mix-ins, L O V E it! So pinning this ๐Ÿ™‚

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Megan February 10, 2012 at 10:47 am

Thanks Sandi! <3

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aryana March 7, 2012 at 11:45 pm

one t of vanilla, kosher salt, baking soda? what does t mean?

and does it have to be kosher salt?

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Megan March 7, 2012 at 11:49 pm

Hey Aryana! A “t” means teaspoon and regular salt is fine. I love kosher salt best though! Good luck!

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aryana March 8, 2012 at 12:01 am

Ah, Thank you! I’m gonna try to make these this weekend!! ๐Ÿ™‚

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Sophie December 22, 2013 at 11:35 am

I made these yesterday. I didn’t look at the proportions and doubled the recipe… It mate about 160 cookies… Which is fine because they are delicious!! My add-ins were oatmeal, crushed almonds and hazelnuts, raisins, chocolate chips, coconut and mini marshmallows. Will definitely make again.

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