The Pantry Cookie

• 8 tablespoons (1 stick) butter
• 2/3 cup white or whole wheat flour
• 2/3 cup rolled oats
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 egg
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup toasted pecans, chopped (or other toasted nuts or seeds)
• 1/2 cup dried cranberries (or other dried fruit, chopped if large)
• 1/2 cup chocolate chips (or other chips, or chopped chocolate)

1. Heat the oven to 350u0b0 F. Lightly butter a baking sheet or line it with parchment.
2. Melt the butter on the stove or in the microwave. Set it aside briefly to cool. In a bowl, mix together the flour, oats, salt, and baking soda. Set it aside too.
3. Using a standing mixer with a whisk attachment, or a large mixing bowl and a whisk, thoroughly beat the egg with the sugars and the vanilla extract, ideally until it thickens slightly and begins to form a ribbon. Add the melted butter and stir. Then add the flour mixture and stir until it is just combined. Gently mix in the pecans, dried cranberries, and chocolate. (If you want to stop at this point, you can refrigerate the dough for a week or freeze for longer.)
4. On the prepared baking sheet, place small mounds of dough, about two tablespoons worth (just a bit larger than a ping-pong ball). Flatten very slightly. Bake for about 12 minutes, or until the cookies are golden, rotating the baking sheet midway. Let the cookies sit for a minute and then remove them from the baking sheet and let cool. If they survive the day, pack away in an airtight container.

butter, white, rolled oats, kosher salt, baking soda, egg, brown sugar, granulated sugar, vanilla, pecans, cranberries, chocolate chips

Taken from food52.com/recipes/34788-the-pantry-cookie (may not work)