Tuesday, November 8, 2011

E.I.T.P. Cookies

What’s EITP? Everything In The Pantry, of course!

Sounds appetizing, right?

Okay, so these cookies don’t literally use everything in your pantry…you can leave the veggie soup and canned beans sitting on the shelf for another day. EITP is really just another way to say that these cookies are extremely adaptable. They can really take on any flavor and fly—which is especially good news if you’re living in Southern France, and suddenly find yourself in a supermarket that is seriously lacking the more traditional cookie-type ingredients you’re accustomed to.

This particular combination of ingredients came together when my friend (and ATO little brother) Ben popped in for an on-the-fly visit this past weekend. He is currently studying in Lausanne, and arrived in Monte-Carlo after spending the two previous days of his travel weekend in Barcelona.

Yep, he’s a world traveler. Here he is. I took this while we were eating croissants together at the very famous Hotel de Paris* in Monte-Carlo.

*see the Selena Gomez movie Monte Carlo for further information. No, seriously. It’s so good.

So anyway, when Ben was my greek-life “little brother” at Pepperdine, I really liked to bake and cook for him. Because, you know, college boys just don’t do those kind of things for themselves, so it seemed like the kind of job a big sister should take on. Naturally, when I found out he was coming to visit, a baked good had to be popped in the oven, for old times sake! And because my poor little has gone months without homemade treats, you know?

Et voila: here’s the recipe that came from my cookie scramble.

I do have to warn you of something. By nature, EITP cookies just aren’t pretty. They’re a little bulky, and a little clunky—but so flexible. And so, so beautiful on the inside. There’s a lesson in that.

Close your eyes when you’re eating these. Blindfold your friends when you give them away. Do whatever you have to do, but make these cookies. They are so, so good. And healthy, too, depending on the extras you add in. I reduced the sugar in mine, used natural peanut butter and lots of fruity, nutty ingredients. That means I ate them for breakfast and didn’t feel guilty, if you were wondering.

E.I.T.P. Cookies—The French Version

adapted from this recipe

Ingredientsthe basics

Make just this part of the recipe and you’ll still have a fantastic peanut butter oatmeal cookie.

1/2 cup butter

1/3 cup peanut butter

1 cup brown sugar

1/2 cup white sugar (I used half sugar, half Splenda)

1 egg

1/4 cup apple sauce

2 tsp vanilla extract

1 1/4 cup all-purpose flour

1 cup old fashioned whole oats (I used Quakers)

1/2 tsp baking soda

Ingredients—the extras

1 bar of white chocolate, coarsely chopped

5 dried figs, coarsely chopped

1/2 apple, cut into slices and coarsely chopped (you get the idea…everything is coarsely chopped)

1/3 cup walnuts (yep, these too)


In a medium-sized bowl, melt the butter and peanut butter together in the microwave until smooth.

Add the brown & white sugar/Splenda to the melted butter & peanut butter mixture.

Okay, I guess you can take the Splenda out of the packets first. Then stir. Allow mixture to cool. Once cooled, add the egg, apple sauce, and vanilla extract. Stir.

Next, stir in flour, oats, and baking soda. Finally, add in everything in your pantry (just no soup purees or canned beans, okay?).

Bake at 325 degrees for 12-15 minutes. 

FYI, these French cookies got rave reviews from the little bro and his friends in Lausanne (he took a few with him on the train). So if you try this combo or come up with another that rivals it…let me know.

Bon apetit!

bisous, xoxo

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