Spring-Cleaning Cookies

(from cokerlj’s recipe box)

This recipe is from an article in “Allrecipes” magazine…these were absolutely amazing!!!
Pretty sure the name is because it uses so many odds and ends from your pantry.
I doubled the recipe to take to a family reunion…I did NOT double the recipe as follows.

Source: Allrecipes, Linda Coker

Categories: Cookies


  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 1/4 cup vegetable shortening
  • 1/2 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1 Tablespoon milk
  • 1 teaspoon vanilla
  • 1 cup any kind of chocolate chips you like (milk, semisweet, white or a mix...I used white)
  • 1/2 cup regular rolled oats
  • 1/2 cup chopped nuts (pecans, almonds, peanuts, walnuts, hazelnuts or a mix...I used pecans)
  • 1/3 cup mini pretzels of potato chips coarsely crushed (I used pretzels)
  • 1/4 cup sweetened coconut flakes
  • 1/4 cup small, dried fruit (such as raisins, dried cranberries, or chopped dried apricots or figs...I used dried cranberries or Craisins)


  1. Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.

  2. Stir together flour, baking powder, baking soda and salt in a medium bowl.

  3. In a large bowl beat together butter, shortening and sugars with an electric mixer until light and fluffy. Beat in egg, milk and vanilla.

  4. Stir in flower mixture until just combined. Stir in chocolate chips, oats, nuts, pretzels, coconut and dried fruit.

  5. Drop rounded tablespoons full of dough, 2 inches apart, onto prepared baking sheets.

  6. Bake cookies until golden brown, 11 to 12 minutes, rotating pans halfway through. (I baked mine 5 minutes then rotated and baked 9 more minutes for my oven.

  7. Cool slightly on baking sheets, about 2 minutes, before transferring to wire racks to cool completely.

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