I had another, I MUST have dessert moment. So into the pantry I went not even wanting to make a trip to the store because the sweet treat was needed quick and hey a gal can be lazy at times, I will admit. Thank goodness there was half a bag of mini chocolate chips left from the last time I baked something and a bag of Trader Joes dried cranberries plus the usual baking ingredients that are needed to make just about any kind of cookie. Oh and obviously I had my favorite Trader Joes gluten free oats too, although I did use flour in this recipe (whoops!). So these are my what is left in the pantry cookies. I also added chia seeds for a little extra health kick and fill me up a bit more. As always you can stick to the base recipe then kinda add your own twist!

Ingredients
1/2 cup butter, softened
2/3 cup light brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats (I used Trader Joes gluten free oats)
3/4 cup dried cranberries
1/2 cup chocolate chips, chopped
2 tablespoons chia seeds

Directions
Preheat oven to 350°F.
In a large bowl blend together the butter, brown sugar, egg, and vanilla until smooth and fluffy
In another bowl stir the flour, baking soda, cinnamon and salt together
Stir the flour mixture into the smooth butter mixture
Stir in the oats, cranberries, chocolate chips, and chia seeds
Chill dough in the fridge before baking (this makes the cookies chewier and thicker) about 30 minutes
Bake 10 – 12 minutes, until golden brown but still kind of gooey, let cool
Enjoy!