Everything-In-Your-Pantry-But-Canned-Tuna Oatmeal Cookies

Everything. Seriously. As we said, no dried pasta or canned tuna. But everything else in your pantry and then some. If you missed the podcast episode--what? you don't like to laugh?--you can find it in the media player on the first page of recipes here, or you can find it in iTunes here, or--what? you don't like Apple?--you can find it at Stitcher, a radio aggregator, here.

But seriously, make these. Fill your pantry. You have to. Trust us.

Everything-In-Your-Pantry-But-Canned-Tuna Oatmeal Cookies

Makes about 3 dozen

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup wheat germ
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon grated nutmeg
• 1/2 cup (1 stick) cool unsalted butter, cut into chunks
• 1/2 cup solid vegetable shortening
• 1/2 cup granulated white sugar
• 1/2 cup packed dark or light brown sugar
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 3 cups rolled oats (do not use steel-cut or instant oats)
• 1 cup chopped pecans
• 1 cup mini chocolate chips
• 1 cup shredded sweetened coconut flakes
• 1 cup Grape Nuts cereal

1. Heat the oven to 350F. Line 3 large baking sheets with parchment paper or silicone baking sheets.

2. Mix both flours, the wheat germ, cinnamon, baking soda, salt, and nutmeg in a medium bowl until uniform.

3. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the butter, shortening, and both sugars at medium speed in a large bowl until creamy and light, about 5 minutes.

4. Scrape down the inside of the bowl, then beat in the eggs one at a time. Beat in the vanilla until smooth.

5. Scrape down the inside of the bowl one more time. Add the flour mixture and beat at low speed until thoroughly combined.

6. Beat in the oats, then the nuts, chips, and coconut, and finally the cereal until uniform and cohesive.

7. Scoop up 1/4-cup balls of the mixture and space these about 12 each on the prepared baking sheets. Press down just a bit to give each of the balls a flat surface so it doesn't roll but don't take the curve off the top. You may make a couple more cookies that we suggest--fit these in as you can.

8. Bake for 10 minutes.

9. Squash the tops of the cookies to flatten them somewhat (see the photo above). Continue baking for another 5 minutes or until browned and set.

10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool to room temperature. Seal in a container and store at room temperature for up to 3 days or in the freezer for up to 4 months.