Empty the Cupboard Cookies

By RossanaV

Devised by the author of a popular Internet blog, London Foodie In New York, these cookies have great flexibility. Let's say that all you have in your pantry are walnuts. You have no almonds, coconut, hazelnuts or peanuts. Just make up the difference with the walnuts. You can also exchange the dried fruits, or drop the seeds altogether. Similarly, if you don't have whole-wheat flour, then just use plain flour.


Ingredients

• 1 cup butter, softened
• 3/4 cup dark brown sugar
• 2 eggs
• 1/2 cup crunchy peanut butter
• 2/3 cup flour
• 1/3 cup whole-wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups rolled oats
• 1/3 cup dried apricots, chopped
• 1/2 cup sunflower seeds
• 2 tablespoons flaxseed
• 1 cup flaked almonds
• 3/4 cup peanuts
• 1/2 cup raisins
• 1/2 cup hazelnuts, toasted and roughly chopped
• 1/2 cup shredded coconut
1 cup walnuts, toasted
• and roughly chopped
chocolate, melted for dipping (after cooking), optional

Preparation

Step 1

Preheat oven to 350 F. In a large bowl, mix together all of the dry ingredients and set aside. In a larger bowl, beat the butter and sugar until creamy and fluffy. Beat in the eggs gradually until fully combined, and then beat in the peanut butter. Fold in the dry ingredients until fully combined. Form into ping-pong sized balls and place about 1 inch apart on non-stick cookie sheets. Press down lightly to flatten and bake for 15 to 20 minutes, or until lightly golden. Let cool. Then, dip half in the melted chocolate, if preferred. Yield: 36 to 40 cookies.