Author Notes
My daughter, Rebecca used to ask me to make what she called my “Stone Soup cookies,” her name for the kind of cookies I make when I don’t really follow a recipe and throw into a basic cookie recipe any ingredients that we have on hand. One day I wanted to make cookies and looked around in my kitchen for ingredients and decided to use whatever I had in my pantry: oatmeal, breakfast cereal, nuts, dried fruit, and peanut butter. . This recipe is a great way to use up small amounts of ingredients that you have on hand and it seems that you just can’t go wrong. If you make these cookies, be sure to taste the batter after all ingredients have been added to see if more of anything is needed. I think you’ll find that the dough is so good you have to make yourself stop eating it and leave some to be dropped by big spoonfuls on the cookie sheets. THe version in this photo was made with almond butter, whole wheat pastry flour, dried cherries, chopped dark chocolate, granola and oatmeal, because that is what I had on hand today! —JoanG
Ingredients
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1
stick unsalted butter, room temperature
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1/4 cup
canola or safflower oil
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1 1/2 cups
brown sugar (light or dark or a mixture of both)
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1
egg
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1 teaspoon
vanilla
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1/2 cup
peanut butter or almond butter
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1 cup
flour (unbleached AP or whole wheat pastry flour)
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1 teaspoon
salt
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1 teaspoon
baking soda
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1 cup
oats (rolled or quick cooking)
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1 cup
granola or dried breakfast cereal such as rice crispies or corn flakes
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1 cup
chocolate chips or chopped bittersweet chocolate pieces
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1/2 cup
dried fruit such as raisins, cherries or cranberries
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1/4 cup
anything else such as chopped nuts, dried coconut, if desired or you want to use up a small amount of something in your pantry
Directions
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Heat oven to 375 and line cookie sheets with parchment paper or silicon sheets.
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Beat butter, oil and sugar until smooth.
Beat in egg and vanilla and peanut butter.
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Mix together the flour, salt and baking powder.
Add to dough and beat until smooth.
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Stir in the rest of the ingredients.
Drop by big spoonfuls on a cookie sheet
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Bake for 10-`15 minutes depending on how chewy you like them (10 minutes) or darker and crispy (15 minutes).Cool on racks and munch with coffee or milk.
I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.
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