Readers, I’m sorry that I was missing in action for the past few weeks. I had a lot of exciting, big changes in my life.
I studied for the Registered Dietitian exam throughout January, and I’m happy to report that I passed. I am now a Registered Dietitian!
I also interviewed for jobs during that month. I recently accepted a position as a scientist for a specialty food company. I think this job will combine my food science and nutrition backgrounds quite well.
I have to relocate to another state for this position, so that means I need to start packing, and eating everything in my kitchen.
Eating counts as packing. The more I eat, the less I have to pack…
What kind of celebratory dessert do you make yourself while trying to use all your pantry ingredients?
I got out my food processor, scanned my kitchen cabinets, and threw the ingredients into the blender. It was that simple.
This post will be shorter than usual, because I really need to finish packing. If you’d like to take a quick break with me, or do some early “spring cleaning,” then these cookies are definitely for you!
- 6 Tbsp homemade peanut butter
- 1 stick cold (unsalted) butter
- 1 cup granulated sugar
- 1/2 tsp vanilla bean
- 1 cup all-purpose flour
- 1/2 cup 1% milk (but any fat level will do)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup mini pretzels
- 3/4 cup shredded unsweetened coconut
- 3/4 cup old fashioned oats
- 1 1/2 cups semi-sweet chocolate chips
- You will need 3 to 4 baking sheets, because you will only be able to fit about 8 to 9 cookies on each pan. The batter spreads widely while baking.
- Preheat the oven to 325°F.
- Mix the butter and sugar in a food processor until they become semi-creamed, yet solid. Add the peanut butter, 2 Tbsp at a time, and pulse the ingredients until they’re well-mixed. Add the vanilla bean to the food processor, and pulse the ingredients until the vanilla is fully incorporated.
- Add 1/2 cup of flour, and blend well. Then add 1/4 cup of milk. Mix in the remaining flour, but save the rest of the milk for a later step.
- ***This is where the batter starts to get tricky, because it becomes sticky. You will want to add the pretzels next, because this makes the batter a little more pliable. Make sure the pretzels are completely crushed by the blade once you add them to the cookies.
- Next, add the shredded coconut and oats to the batter. Blend carefully, because the blade might be supersaturated with batter at this point. Pour the remaining milk into the batter, and mix well. ***This next part I completed inside the food processor. To bake way more safely than me, you can try scooping the batter into a mixing bowl at this point.**
- Using a spoon, mix in the cinnamon, salt, baking powder, and baking soda. If you’re like me, be careful to avoid the blade. The batter should still be sticky.
- Pour the chocolate chips into a measuring cup. Place parchment paper on a baking sheet. Scoop a heaping spoonful of batter into your hand. Grab some chocolate chips, and roll them into the spoonful of batter.
8. Place the pre-baked cookie onto the baking sheet. Repeat this process until all the batter and chocolate chips have been used. Bake the cookies in the preheated oven for 15 to 20 minutes, or until they become golden brown. Take the cookies out of the oven, and let them cool on the baking sheets for about 10 minutes.
These cookies are everything that you want on a cold, winter day. They’re also a fabulous vehicle for using your pantry items in a pinch.
I’ve said it before, and I’ll say it again- no food should go to waste! If you don’t have one of my ingredients, try your own substitutions.
Throw in anything you want… except the kitchen sink, of course!