Kitchen Cabinet Cookies
By: Jenny Richards
Published: Tuesday, December 8, 2009 - 10:45pm

Ingredients




1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 eggs
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 cup butterscotch chips
1/2 cup coarsely chopped walnuts
1/2 cup coarsely chopped pecans

Preparation

1 Preheat oven to 350. Lightly butter 2 baking sheets (or use parchment or silpats). 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. 3 Drop rounded tablespoons of dough, 2 inches apart, on the baking sheets. Bake until lightly browned, 10 - 12 minutes. 4 Remove the sheets to a wire rack & let cool. Eat immediately, or store for 2 - 3 days

About


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.