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

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


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


  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!?)

20 thoughts on “Mom’s Melt-In-Your-Mouth Pantry Cookies”

    1. 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.

  1. 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!!

  2. 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™‚

  3. 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!

  4. 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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