Let’s talk about those pantry items you swore you’d use but forgot about. For me, it was a massive 40 oz jar of peanut butter (a gift from someone who clearly thought I live on PB&Js) and a bag of rolled oats that I once believed would fuel a lifetime of oatmeal breakfasts. Spoiler alert: I’m over oatmeal.
For weeks, these two stared me down every time I opened the pantry, daring me to use them. But instead of feeling guilty, I saw an opportunity. After some creative problem-solving and a quick inventory check, I rolled up my sleeves and whipped up something delicious: Peanut Butter Oatmeal Cookies.
But I didn’t stop there—this time, I added a few unexpected tweaks to make the most of every last drop of peanut butter and create a no-waste masterpiece.
The Recipe: Pantry-Clearing Peanut Butter Oatmeal Cookies
Ingredients:
- 40 oz peanut butter (about 5 cups)
- 2.5 cups rolled oats
- 1 cup all-purpose flour + ½ cup corn flour
- 1 cup honey
- 4 tablespoons chia seeds + 10 tablespoons water (chia "eggs")
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- Optional: ½ teaspoon salt and mix-ins like chocolate chips, raisins, or nuts
Instructions:
- Prepare the chia eggs: Mix chia seeds with water in a small bowl and let sit for about 5 minutes until it forms a gel.
- Preheat oven: Set it to 325°F.
- Mix wet ingredients: In a large bowl, stir together peanut butter, honey, chia eggs, and vanilla until smooth.
- Add dry ingredients: Gradually mix in oats, flour mixture, baking soda, and salt (if using). If the dough feels too sticky, add a little more flour; if it’s too dry, add a splash of water or milk.
- Shape cookies: Scoop dough onto lined baking sheets, flatten slightly with a fork or your fingers, and space them evenly.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Enjoy or freeze: This recipe makes 50–60 cookies, so you can store extras in the freezer for future cravings!
Freezing Instructions:
For Dough:
- Scoop individual cookie portions onto a baking sheet.
- Freeze until solid, about 1–2 hours.
- Once frozen, transfer the cookie dough portions to a freezer-safe bag or container.
- To bake from frozen, place the dough directly on a baking sheet and bake at 325°F for 12–14 minutes. No need to thaw!
For Baked Cookies:
- Once cookies have cooled completely, place them in a freezer-safe bag or container, separating layers with parchment paper.
- To enjoy later, let them thaw at room temperature, or warm them in the microwave for 10–15 seconds.
Why Food Waste Matters
Did you know that Americans throw away up to 40% of the food we produce? That’s over 119 billion pounds of food each year! Letting food go to waste doesn’t just hurt your wallet—it also contributes to methane emissions in landfills, a significant factor in climate change.
By repurposing leftover pantry staples like peanut butter and oats into cookies, I gave those ingredients a second life. And thanks to the creative addition of peanut butter milk, not even the jar went to waste.
The Results: Delicious and Resourceful
These cookies turned out perfectly chewy with a rich, nutty flavor. The honey adds a natural sweetness, the chia seeds bring a subtle crunch, and the flours lend the perfect balance of softness and structure. Plus, the added touch of corn flour gives them a unique texture that I absolutely love.
Final Thoughts
This experiment reminded me that with a little creativity, forgotten ingredients can be transformed into something meaningful—and delicious. The next time you’re eyeing neglected pantry items, don’t toss them. Shake things up (literally, in the case of the peanut butter milk), challenge yourself, and enjoy the results.
If you try this recipe—or have your own pantry-clearing ideas—I’d love to hear about them. Let’s make our kitchens (and the world) a little greener, one cookie at a time!
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