Clear-The-Cupboard Cookies
Clear-The-Cupboard Cookies are delightful, versatile treats packed with oats, coconut, and toasted pecans. They offer a perfect balance of sweetness and crunch, making them an ideal snack or dessert for any occasion. Their simple ingredients and easy preparation make them a favorite for all ages.
Ingredients
Instructions
- Beat shortening at medium speed with an electric mixer until fluffy.
- Add sugar and light brown sugar, beating well.
- Add eggs and beat until blended.
- Combine flour, baking soda, baking powder, and salt; gradually add to the sugar mixture, beating after each addition.
- Stir in coconut, cereal, vanilla, and chopped toasted pecans.
- Drop by tablespoons onto baking sheets.
- Bake at 350°F for 10 minutes or until golden.
Tips & Substitutions
For a twist, consider adding chocolate chips or dried fruit for extra flavor. If you don't have shortening, you can substitute with an equal amount of butter for a richer taste. Ensure you mix the dry ingredients thoroughly before adding them to the wet to avoid clumping. This recipe is flexible, allowing you to use any nuts or seeds you prefer.
Serving Suggestions
Serve these cookies warm with a glass of milk or alongside your favorite ice cream for a delightful dessert. They also make a great snack for lunchboxes or a sweet treat for gatherings. Pair with a cup of coffee for a perfect afternoon pick-me-up. These cookies can complement a variety of desserts, such as a slice of Duncan Hines Coffee Cake.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for up to three months. To reheat, simply warm them in a 350°F oven for about 5 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Clear-The-Cupboard Cookies contains roughly 2143 calories, with 17g protein, 131g carbohydrates, and 165g fat. It is an excellent source of iron (139% of the Daily Value), vitamin A (76% of the Daily Value), and vitamin C (68% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, it may alter the texture slightly, making the cookies denser. To maintain a similar consistency, consider using half whole wheat and half all-purpose flour.
What can I use instead of eggs for a vegan version?
For a vegan alternative, you can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). This will help bind the ingredients together.
How can I make these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that other ingredients, like oats and baking powder, are certified gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).