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Recipe: Kitchen Cabinet Cookies edit
Created by: Purplehousedirt
Edited by: purplehousedirt
edit Ingredients
½ |
pound (2 sticks) unsalted butter, at room temperature |
¾ |
cup packed light brown sugar |
¾ |
cup granulated sugar |
2 |
|
1 |
teaspoon instant coffee, dissolved in 1 T hot water |
1 |
teaspoon vanilla |
2 |
cups AP flour |
1 |
teaspoon baking powder |
1 |
teaspoon salt |
1 |
cup rolled oats |
1 |
cup shredded coconut |
1 |
cup semisweet chocolate chips |
1 |
|
½ |
cup coarsely chopped walnuts |
½ |
cup coarsely chopped pecans |
edit Preparation
Step 1 |
Preheat oven to 350. Lightly butter 2 baking sheets (or use parchment or silpats). |
Step 2 |
In the bowl of an electric mixer, cream the buitter and both sugars on medium speed until light & fluffy, about 5 minutes. Add the eggs, the 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, 10 - 12 minutes. |
Step 4 |
Remove the sheets to a wire rack & let cool. Eat immediately, or store for 2 - 3 days |
edit Tools
edit About 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.
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