★★★★★ 1 vote5
- 1 c
- margerine or butter - softened
- 1 c
- white sugar
- 1 c
- brown sugar, light (or you could use all light brown sugar to give it more of a chewy consistancy)
- 1 medium
- egg - beaten
- 1/2 tsp
- 2 tsp tsp
- vanilla (you can also add coconut flavoring instead of vanilla which taste great also)
- 1 tsp
- baking soda
- 1/2 tsp
- baking powder
- 2 c
- pancake/waffle mix, dry
- 1 1/2 c
- instant potato flakes, dry
- 1/2 c
- sugar for coating outside of cookie (can use colored sprinkles for the coating as well
- hershey kisses, m & m's , almonds or whatever you have on hand to top with.
How to Make Pantry Cookies
- 1Pre-heat oven to 325 degrees.
Put potato flakes, pancake mix, baking soda and powder in one bow. Mix by hand until thoroughly blended.
In a separate bowl, beat softened margarine or butter with sugar till smooth.
Add beaten egg and vanilla (or other flavoring)the wet mixture and blend well.
Now add the wet mixture to the dry mixture and blend till all is combined. If needed in very small quantities at a time, add a bit of milk or lemon juice to dough as mixing to get all ingredients moistened.
Once the dough is ready, roll into one inch balls and then roll in sugar to coat. Put on greased cookie pan and on top of cookie dough ball, lightly push in almond or chocolate kiss or m & m or whatever you have on hand that tickles you fancy
Put in 325 degree Pre-heated oven. Bake for 8-12 minutes. The cookies will spread just toward the end of baking. When edges get ever so slightly golden brown they are done. Don't overcook for they can burn easily. I suggest adjusting the time and the temp of your oven to what your comfy with.
Take out of oven and let cool only a minute or so, so they don't keep cooking on the pan. Using spatula type utensil, carefully slide cookie off pan, put onto cooling rack and let cool. BUT don't forget to eat a few while nice and warm with some coffee or tea...simply scrumptious!