Cupboard raid cookies

I’m really into baking with what’s to hand at the moment. Restrictions maybe easing here but I think I’ve gotten used to not just nipping to the shops whenever I fancy, and instead fully planning before each shop. But despite meal planning, more often than not an idea strikes and I don’t have the ingredients in, then I’m in a pickle! So to avoid disappointment I’ll take the other approach of opening the pantry doors and seeing what’s around. More often than not some interesting combination can be dreamt up on the hoof. That’s where these cookies come from, a good amount of time staring into the open larder and coming up with plans! We often seem to have bits and bobs of a variety of snacks hanging around and that made me think of Compost Cookies.

Compost cookies are very popular in the USA and the Milk Bar version seems particularly popular (at least on the social media channels I follow) but they’re not familiar in the UK. Compost Cookies are basically a cookie at which you’ve thrown in everything lurking in the kitchen cupboards, resulting in soft cookies studded with salty and sweet morsels with interesting textures. I’m not so keen on the term compost cookie, it doesn’t sound too appetising to me, hence my version ‘the cupboard raid cookie’ (well at least I think the name was concocted by me!)

You could add almost any snack like ingredient to this recipe but I’ve opted for pretzels (salty crunch), salted crisps (more salt), oats (substance), chocolate chips and crushed up biscuits (sweet crunch). I wasn’t sure how they’d turn out, crisps in cookies does sound like a step too far, but they are actually pretty delicious with the sweet salty crunchy ingredients really adding to the flavour profile. Go on have a rummage and see what you come up with 🙂

Cupboard Raid Cookies

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 12

110g dairy-free margarine

100g caster sugar

80g soft brown sugar

1 tbsp cornflour

1 tbsp dairy-free milk

1 tsp essence of choice (caramel or vanilla work well)

1 tsp baking powder

1/2 tsp salt

225g plain flour

40g assorted chocolate chips

20g broken pretzels

20g salted crisps

20g oats

20g crushed biscuits

  1. Preheat the oven to 170 degrees Centigrade (160 degrees Centigrade fan). Line two cookie sheets with baking paper
  2. Cream together the margarine and sugars until light and fluffy.
  3. Whisk in the cornflour, milk and essence.
  4. Sift in the flour, salt and baking powder and stir to make a soft but not sticky dough. Stir in the chocolate chips. Then very gently fold in the other additions (remember you can add whatever you like!)
  5. Roll into golf ball sized rounds and slightly flatten. I like to press a pretzels piece into the top of each one.
  6. Place spread apart onto the baking sheets and bake for 15 minutes until turning slightly golden around the edges. Let cool for a few minutes on the baking sheets until they’ve firmed up and then move to a wire rack to enjoy.
  7. These will last for a good few days in a sealed container.

4 Comments Add yours

  1. Ooo they look lovely! What a brilliant idea, I love your name for them 🙂 Do the crisps stay crispy or have they gone soft?

    1. lucylox says:

      Not so crispy but you definitely get the salty hints! The pretzel bits are still crunchy though

  2. J Bonner says:

    I’ve made cookies like this before, when they were called “kitchen sink cookies” (they contained everything bar the kitchen sink). I made your cookies this afternoon with cornflakes, nuts and chopped vegan marshmallows instead of the crisps, pretzels and biscuits. They were very nice but I found the dough rather dry, so added an extra drizzle of soya milk to get a better consistency.

    1. lucylox says:

      I like the sound of your additions 😀

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