Kitchen Cabinet Cookies
This recipe comes from the White Dog Cafe in Philadelphia, with a couple of modifications for myself. This ia a really terrific cookie for freezing in logs to have on hand when you need that cookie fix. The butterscotch and coconut are perfect together, and I often leave out the chocolate chips and walnuts altogether so make it a little simpler.
Total Steps
4
Ingredients
15
Tools Needed
4
Ingredients
- 1/2 pound unsalted butter (2 sticks), at room temperature
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon instant coffee, dissolved in 1 tablespoon hot water
- 1 teaspoon vanilla
- 2 cup AP flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup rolled oats
- 1 cup shredded coconut
- 1 cup semisweet chocolate chips(optional)
- 1 cup butterscotch chips
- 1/2 cup coarsely chopped walnuts(optional)
- 1/2 cup coarsely chopped pecans(optional)
Instructions
Step 1
Preheat oven to 350°F. Lightly butter 2 baking sheets (or use parchment paper or silpats).
Step 2
In the bowl of an electric mixer, cream the butter and both sugars on medium speed until light and fluffy. Add the eggs, coffee, and vanilla. Stir in the flour, baking powder, salt, oats, and coconut. Stir in the chocolate chips, butterscotch chips, and nuts.
Step 3
Drop rounded tablespoons of dough, 2 inches apart, on the baking sheets. Bake until lightly browned.
Step 4
Remove the sheets to a wire rack and let cool. Eat immediately, or store for 2-3 days.