White Dog Cafe Kitchen Cabinet Cookies
1/2 pound (2 sticks) unsalted butter
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon instant coffee dissolved
in 1 tablespoon water
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup rolled oats
1 cup shredded coconut
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1/2 cup coarsely chopped walnuts
1/2 cup coarsely chopped pecans
Heat oven to 350 degrees F. Lightly oil two cookie sheets.
In mixer bowl, at medium speed, cream butter with brown and white
sugars until light and fluffy, about 5 minutes. Beat in eggs, coffee
and vanilla.
Mix flour, baking powder, salt, oats and coconut;
stir into creamed mixture.
Fold in the chocolate and butterscotch chips and
the chopped walnuts and pecans.
Spoon the mixture by rounded tablespoonfuls, 2 inches apart, on
prepared baking sheets. Bake for 10 to 12 minutes or until lightly
browned.
Servings: 48 |