Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream butter and sugars: Using a hand mixer (or a strong arm and wooden spoon), beat butter, brown sugar, and granulated sugar until light and fluffy — about 2 minutes with a mixer, 3–4 minutes by hand.
- Add egg and vanilla: Mix until smooth and combined.
- Combine dry ingredients: In a separate bowl, whisk together pancake mix, flour, cinnamon, baking soda, and salt.
- Bring it together: Gradually fold dry ingredients into wet until just combined. Do not overmix.
- Stir in add-ins: Fold in raisins, chocolate chips, or your favourite mix-ins.
- Scoop & shape: Drop rounded tablespoons of dough onto the baking sheet, leaving space for spreading. For thinner cookies, flatten dough balls slightly.
- Bake for 10–12 minutes, until edges are golden but centres still look soft.
- Cool on the sheet for 5 minutes before transferring to a wire rack.
Nutrition
Notes
The pancake mix already contains flour, oats, leavening, and a touch of sweetness. By combining it with butter, eggs, and sugar, you transform those same ingredients into a completely different dessert — one that embraces the oatmeal flavour while smoothing over any pancake-related disappointments.
Cookies don’t judge; they just deliver.
