Oat
The Pantry Cookies Recipe
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15 Reviews
Cindy W.
October 7, 2022
Made with mini semi-sweet chocolate chips, dried cranberries, and chopped pecans. Added the recommended baking powder, and refrigerated for a couple hours before baking. Turned out well — not an all-time over-the-top favorite, but good cookies.
Callan C.
February 6, 2021
Made these cookies with a few slight adjustments, and they were great! I prefer a chewy (but not flat) cookie, so I added a 1/4 tsp of baking powder, chilled the cookie dough overnight, and baked them for 14 minutes (since the dough was still cold). I didn't have any issues with them spreading too much. If you're worried about getting a flat cookie, I definitely recommend chilling your dough for several hours before baking.
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Taylor S.
April 27, 2020
Fantastic! I didn't have issues with spread but I did bake this straight from the freezer (just flattened a bit). I did a mixture of pecans, golden raisins, and chocolate chips for my add-ins. Definitely will be making again!
Joy L.
January 11, 2017
I think if the cookies should be refrigerated prior to baking it should be stated in the recipe. Mine spread out flatter than pancakes. Very disappointed. I have been baking for 50 years. So I am not a novice.
Heather L.
April 26, 2015
Just an FYI - If you read the recipe, it states to cream unmelted butter with the sugar if you want less spreading. Also, as a certified chocolate chip cookie fiend, I find that most really great recipes benefit from an hour or more rest in the fridge before baking.
chris
April 26, 2015
Point taken! I just didn't expect my little scoop of cookie dough to aspire to the dimensions of a corn tortilla ... :)
chefpatty
April 25, 2015
I made these yesterday. The batter was very wet so I chill the dough for a half hour. The baked cookies spread but are very tasty, even the next day. Should I try to add 3/4 cup of flour instead of 2/3 cup to lessen the spread?
Maria N.
April 22, 2015
Chris, did you refrigerate or freeze the cookie dough before baking them? I'm a total cookie novice, but it seems that when you put cookie dough directly in the oven they spread a lot more so many recipes instruct to freeze for about 20 min (this one does not, so I thought that this might be the problem!). I have not made this recipe yet, but will try it out because I like the use of melted instead of softened butter.
chris
April 22, 2015
It might, indeed, help to refrigerate the dough for a half hour; but I'm thinking that 8 Tbs of butter is a lot for 1-1/3 cups of flour/oats.
Maria N.
April 22, 2015
I don't know...I made another recipe that had an even higher butter to flour ratio, and the cookies spread a lot more when i didn't refrigerate. In that recipe the butter was whipped with the sugar and not melted. Another thing I noticed was what a difference the cookie sheet made! I had a cheaper one and a nicer one side by side and the ones in the cheap one didn't spread as much...Anyway, just some thoughts, but I would definitely experiment with refrigerating the dough.
chris
April 15, 2015
It's a lovely cookie, though it spread more than I'd anticipated. I doubled the recipe and followed along fairly closely, using hazelnuts, sunflower seeds, raisins, and chocolate chips ... that's what was in my pantry! I microwaved the butter in my Cuisinart, then blitzed the sugar for a couple of minutes. Pulsed the flour mixture a few times, then scraped it out into a bowl, and added the nuts, etc. By the fourth tray, the flour had soaked up some of the butter and the cookies weren't spreading so far in the oven. Very tasty; I'll try it again.
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