When you’re storing everything from granola to chocolate and red pepper flakes to tortillas in the fridge and freezer, you are always trying to make space for more goodies to stash. It’s not like we don’t have enough cabinet space, but our place can get warm from the Saigon weather when we’re not home without the AC on. Call it a form of Spring cleaning, but I’m trying to use up some of our surplus in many ways possible. As a result, the pantry cookies were born.
What are pantry cookies? It uses a basic chocolate chip recipe as a base and then a medley of ingredients are mixed in to create an indulgent treat. Have your way with what you want to add. I mixed in dessicated coconut, ground flax, almond granola, and marshmallows. It almost reads deceivingly healthy, no?
With the heat and humidity, dry products like ground flax and granola do not last as long even if we bag our items in Ziploc bags. I’m trying to slowly convert my storage containers to either glass jars or airtight Tupperware to keep my pantry items fresh. Great places to get storage containers in Ho Chi Minh City are Daiso and Hachi Hachi, Japanese dollar stores, on Nam Ky Khoi Nghia and Nguyen Van Troi.
I make cookie dough at least once a month, and keep logs of dough in the freezer for an easy bake treat. Even our friends who visit our apartment not-so-subtly ask if there are cookies for their visit. I do aim to please, and freshly baked chocolate chip cookies are a great way to welcome house guests. To me the sweet smell of cookies baking in the oven is reminiscent of home stateside. For like-minded expats, home is always in our hearts and tummies.
The melted marshmallow is the standout of this recipe. The once fluffy white pillows melt into the cookie and caramelizes to add a chewy and/or crispy bite. I am already thinking about my next set of pantry cookies with other mix-ins. What’s in your pantry?
1 1/4 cup of flour
2 tablespoons of ground flax
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of white sugar
1/2 cup of brown sugar
1/2 cup of unsalted butter
1 teaspoon of vanilla
1 cup of oatmeal almond granola
1 cup of chocolate chips
1/2 cup of dessicated coconut
3/4 cup of mini marshmallows or regular marshmallows cut to a smaller size
Preheat oven to 350. Sift together flours, baking soda, baking powder, and salt. Stir in the dessicated coconut and ground flax to the dry ingredients. Cream together butter and sugars. Stir in egg and vanilla until fully incorporated. Add dry ingredients to the liquid ingredients. Slowly mix together until combined. Finally stir in the chocolate chips, granola, and marshmallows. Place cookie dough balls two inches apart on baking sheet. Bake for 12 minutes rotating the baking sheet halfway. Baking time may vary depending on how you like your cookie!