During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking.

Most often our pantries are full of random ingredients, usually ½ cup or less, that we don’t want to get rid of but aren’t enough to use in most recipes. Cookies are the best place to utilize these sparse ingredients. This recipe is a sturdy foundation to hold any added ingredients; the add-ins below are just suggestions. You can add anything you have — just keep the quantities the same. These cookies are also great for any last minute baking needs and requires no trip to the grocery store. —Justin Burke

Tailgate Cookies
Yields 18 

Ingredients
1 cup unsalted butter, room temperature
¾ cup sugar
¾ cup light brown sugar
2 eggs
½ teaspoon vanilla extract
1 cup all-purpose flour
1 cup bread flour
1 cup old-fashioned oats
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup dark chocolate chips
½ cup peanut butter chips
½ cup pretzels, crushed
½ cup walnuts, crushed

Directions 

1. Using a stand mixer with the paddle attachment, cream together the butter and sugars on medium until light and fluffy for 8 minutes. Stop the mixer and scrape down the sides.
2. Add the eggs and vanilla and beat for another 2 minutes until fully incorporated.
3. In a separate bowl, whisk together the flours, oats, baking soda, salt, and cinnamon. Stir in the chocolate chips, peanut butter chips, pretzels, and walnuts to evenly distribute. 
4. On low speed, add the dry ingredients to the butter mixture and mix just until the flour mixture is incorporated. Chill dough for 30 minutes. 
5. Preheat the oven to 350 degrees and line baking sheets with parchment paper. 
6. Scoop dough in ¼ cup balls and place on a baking sheet, spacing about 2 inches apart. 
7. Bake for 18 to 20 minutes or until the cookies are golden brown on the edges and slightly soft in the center. Remove from the oven and let cool on a wire rack. Cookies can be stored in an airtight container at room temperature for up to 3 days. 

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