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.
If the dough feels a little too sticky to scoop, pop it in the fridge for 10 minutes. It makes the "scoop and shape" step much cleaner!
Cookies don’t judge; they just deliver.
Pro Tip: The oats in the pancake mix are finely ground. For a chunkier, more traditional texture, add $1/4$ cup of rolled oats to your mix-ins. Also, if the dough feels too sticky, chill it in the fridge for 10 minutes before scooping!
Texture Note: These cookies are soft and pillowy due to the leavening in the pancake mix. They will not be "snap-crisp" or "dense-chewy," so don't be tempted to overbake them looking for a crunch!
