In a large bowl, combine the flour, sugar, salt, and baking soda. Mix thoroughly.Cut in the shortening using a pastry cutter or your hands until the mixture resembles coarse crumbs. Store the mix in an airtight container at room temperature for up to 8 weeks.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, combine 2 ½ cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms.

Add any desired mix-ins or follow the variations below.

Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.

Bake for 10–12 minutes, or until the edges are lightly golden.

Base recipe with sugar sprinkled on top of cookies prior to baking.

Add 1 cup semisweet chocolate chips to the base dough.

Add 1 ½ cups old-fashioned oats, ½ cup raisins, and 1 teaspoon ground cinnamon.

Replace ¼ cup of the mix with ¼ cup peanut butter.

Roll dough into balls and flatten with a fork in a crisscross pattern before baking.

Add 1 teaspoon cream of tartar to the base mix.

Roll dough balls in a mixture of 2 tablespoons sugar and 1 teaspoon ground cinnamon before baking.

Add ⅓ cup unsweetened cocoa powder to the base mix.

Stir in 1 cup white chocolate chips or dark chocolate chunks.

Add ½ cup shredded coconut and ½ cup chopped macadamia nuts.

Add 1 tablespoon grated lemon zest and 1 tablespoon lemon juice.

Roll in sugar before baking for a sparkling finish.

Add ½ cup chopped nuts, ¼ cup dried fruit (e.g., cranberries or apricots), and ¼ cup mini chocolate chips.

Add 1 cup any variety of M&Ms to the base dough.