This recipe is exactly what the title says it is: a way to use up everything in your pantry except the kitchen sink! Never before have I found a recipe that so perfectly uses up all the bits and bobs of baking ingredients I have lying about. You can prepare the dough now, freeze it in four separate batches, and enjoy cookies for ages to come. The stir-ins below are just a template: add up to 2 cups of whatever you have on hand: shredded coconut, chopped nuts, baking chips, raisins. Anything, in sum, except the real kitchen sink.

Ingredients:

For the cookies:

• Cooking spray
• 2 cups flour
• 1 and 1/2 teaspoons salt
• 1 and 1/2 teaspoons baking soda
• 1/2 cup melted Earth Balance butter
• 1 and 1/2 cups brown sugar
• 3/4 cup sugar
• 1 cup canola oil
• 2 tablespoons Ener-G egg powder
• 1 tbsp. vanilla
• 4 cups rolled oats

For the stir-ins:

• 3/4 cup shredded coconut
• 3/4 cup mini non-dairy chocolate chips (such as Enjoy Life)

1. Line a 13×9-in baking dish with parchment paper and coat the parchment with cooking spray; set aside.
2. In a large bowl, combine the flour, salt, and baking soda. Set aside.
3. In a second bowl, whisk together the butter, brown sugar, sugar, and canola oil.
4. Separately, whisk the Ener-G egg powder with 5 tablespoons warm water until well combined. Add to the butter mixture, along with the vanilla.
5. Add the oats, along with the stir-ins of your choice. Press the batter evenly into the prepared pan, and cut into quarters with a knife, cutting all the way down to the parchment. Lightly score each quarter into 12 squares, cutting only halfway into the dough. Freeze for 1 hour.
6. Transfer each quarter of the dough to a zip-top plastic bag, and store in the freezer until ready to use.
7. To bake the cookies, remove from the freezer and separate along the 12 squares. Bake at 350 degrees F for 16 minutes. The cookies will be soft coming out of the oven but will harden as they cool. Cool on a wire rack before serving.