Cookies are a comfort food for one and all! This cookie recipe is incredibly adaptable with what you have in your pantry! No chocolate chips? Okay, no problem. You can use pretzles, coconut flakes, dried fruit, nuts, or whatever else you find in your pantry raid! What about vanilla and brown sugar? Use a splash of burbon and replace with any kind of sugar you do have! The recipe makes 4 dozen cookies, and this dough keeps in the freezer well and bakes from frozen the same way. Once the balls of dough are chilled, transfer to bags or plastic containers and freeze up to 2 months. Bake off as needed so you always have fresh cookies!
- 1 stick (1/2 cup) unsalted butter, softened to room temperature
- 1/ 2 cup granulated sugar
- 1/ 2 cup lightly packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/ 2 cups all-purpose flour
- 1/ 2 teaspoon kosher salt
- 1/ 2 teaspoon baking soda
- 1/ 2 teaspoon baking powder
- 2 cups stuff (Chocolate chips, dried fruit, nuts, coconut, pretzels, etc)
- Flaky salt, as needed, optional
In a large mixing bowl, cream butter and sugar well with a wooden spoon.
Add the egg and vanilla and beat well
Add the dry ingredients and once they’re halfway incorporated, add the stuff. Mix well!
Scoop into balls, about 1 oz each, and chill on a sheet pan
Preheat oven to 325. Arrange chilled cookies on parchment lined sheet pans, spacing 3” apart, and top each with some flakey salt if you have it.
Bake until slightly golden around the edges, about 15 minutes. Cool on a rack and enjoy or store in an airtight container at room temperature for up to 4 days.