Рецепт Cupboard Cookies
I raided the freezer a couple of days ago for the raspberry pie. Today I hit the pantry.
After the holidays, I found four partially full bags of baking chips in the cupboard—everything from expensive Ghirardelli 60% cacao chips to milk chocolate Hershey’s with a few white chocolate chips thrown in for good measure. I decided to bake.
Now I am a butter baker. I love to bake with butter. Salted, unsalted, it doesn’t matter.
My husband doesn’t butt in too often in the kitchen, but he is adamant about one thing.
Cookies are better with Crisco.
He is so serious about this issue that he actually baked some to prove himself right. (That was some years ago and it is just a vague memory now.)
I decided to give him benefit of the doubt and since I had Crisco in the cupboard from mom’s pie making during Thanksgiving, I thought I would bake him a treat, but only giving in half-way.
Here is my rendition of a clean-out-the-pantry-day cookie (based heavily on the old-standby recipe on the side of a chocolate chip bag!). (I also found some sunflower seeds that I was afraid would go rancid if left for even one more day.)
Cupboard Cookies
- 3 1/4 c. flour
- 1 t. baking soda
- 1 t. fine sea salt
- 1/2 c. softened butter
- 1/2 c. shortening
- 3/4 c. sugar
- 3/4 c. dark brown sugar
- 1 t. pure vanilla
- 2 large farm fresh eggs
- 2 c. mixed baking chips (milk chocolate, dark chocolate, white chocolate)
- 1 c. roasted, unsalted sunflower seeds
Preheat oven to 375 degrees.
Whisk together flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, cream together butter and shortening. Add sugars and vanilla and continue to beat. Beat in eggs one at a time. Add chips and sunflower seeds and mix until just incorporated.
You can add whatever you want at this point---granola, dried fruit, pepitas---whatever you have in the pantry.
Using a cookie scoop, drop cookie dough onto prepared baking sheets. Place in oven and bake for around 10 minutes (give or take a few). Remove from oven and cool on cookie sheets for a few minutes then remove to wire racks.
I have to agree, these cookies turned out nice and fluffy with the substitution of half shortening, half butter. I really liked the sunflower seeds, too.
This recipe made about three dozen cookies.
These cookies are also finding their way to the hospitality room!
Note: Scarletta at Scarletta Bakes did another interesting “Clean Pantry Cookie” last week. Please check it out. Her cookies are lot more creative than mine!