These are shortbread-style butter cookies studded with the dinosaur egg marshmallows from instant oatmeal packets, so you're using an unconventional pantry product as the star. The eggs add pockets of sweetness and chew, and you only need staples and time. A warm cookie takes five minutes to bake, so dinner is fast.

Serves 2. 25 minutes, 10 at the stove.

About 520 calories a serving, 11 g protein, 53 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375°F (190°C). Cream together 4 tablespoons softened butter and 2 tablespoons brown sugar in a bowl until the mixture is pale and fluffy, about two minutes.
2. Stir in 1/2 cup flour and a pinch of salt until just combined.
3. Empty the two oatmeal packets into a separate bowl and pick out all the colored dinosaur egg pieces; discard the oats and brown sugar mixture or save for oatmeal later. Fold the egg pieces into the dough until distributed.
4. Drop four teaspoon-sized portions onto a baking sheet, spacing them 2 inches apart. Bake until golden at the edges and set in the center, about five minutes, then cool on the sheet for two minutes.5 min
5. Transfer to a wire rack or plate to cool further while they firm up, about three minutes more.3 min

Note These stay fresh in an airtight tin for three days. Serve them warm or at room temperature with tea or milk, or crumble them over vanilla ice cream to stretch the portion.