This has been one of the busiest summers of my life. Between getting ready for a cookbook tour (that’s so weird to say!) and a big holiday event (more on that soon!), my brain is so full of tasks and to-do’s and deadlines. In fact, I just scheduled an appearance that may make life even nuttier. If you watch QVC television, be sure to tune in on Wednesday, September 16th from 7:00 – 8:00PM EST when you’ll see me talk with Jill Bauer live about 12 food gifts that are all wrapped up (like in my cookbook). Yep, LIVE!? I still can’t believe it myself.
This past weekend, however, I took a break to host a brisket-filled Labor Day lunch. The menu was made up of a 20-hour-smoked beef brisket (for everyone else), a Seville-style gazpacho, a kohlrabi-carrot salad, and these cookies (my go-to cookies).
My Pantry Cookies are a favorite recipe from my new cookbook and they’re a stand-by around these parts because they’re easy to make and easy to make my own. They’re crunchy on the outer edges and slightly chewy in the center. The caramel-like flavor makes almost anything in your pantry taste delicious.
All the pantry elements can be switched up in the same measurements: any chocolate, any non-sweet cereal, and any pretzel-like salty snack. Instead of chopping the pretzels and shredded wheat with a knife, I put them into a resealable plastic bag and crush them with a rolling pin. Measure after they’ve been chopped.
Don’t forget the sea salt sprinkle; it’s the salty yin to the batter’s sweet yang. Consider using my Vanilla Infused Sea Salt (another easy recipe in the cookbook) for the final sprinkle. Enjoy!
MORE: If you’d like to see more food gifts, order your copy of Food Gift Love: More Than 100 Recipes to Make, Wrap, & Share.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup light brown sugar, loosely packed
- 1/2 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup chocolate chips (milk, semisweet, or dark)
- 1 cup chopped shredded wheat cereal
- 1/2 cup chopped pretzel sticks
- Coarse sea salt (optional)
- Position a rack in the center of the oven. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, add the flour, baking soda, baking powder, and fine sea salt, and whisk to combine. Set aside.
- In a stand mixer, add the sugars and butter. Beat until well blended. Add the egg and vanilla extract, and beat again until well blended.
- Gradually add the flour mixture, and blend on low to combine until the flour disappears into the batter. With a wooden spoon, stir in the chocolate chips, shredded wheat, and pretzels. Place the batter in the fridge and let chill 10 minutes before baking.
- Spoon heaping tablespoons onto the baking sheet, leaving 3 inches between each cookie. Sprinkle a few coarse sea salt grains (if using) on each cookie. Bake 9 to 12 minutes or until golden and flat. Keep an eye on these cookies as they bake because the moment between golden and burned is fleeting. Let the cookies cool on the baking sheet 2 to 3 minutes, and then transfer to a cooling rack.
- Store the cooled cookies in an airtight container at room temperature up to 1 week.
- Small glassine bags
- Clear tape
- Slip each cookie into a bag. Fold over the top and tape closed. Cut a length of twine, and wrap the bag as you would a square present. Trim any extra twine.
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