Sea Salt Mint White Mocha Cook­ies

Taste of Home - - Contest -

My mom learned to bake from her Grandma Alice, who al­ways had warm cook­ies on the kitchen counter. —Kristin Bow­ers, Ran­cho Pa­los Verdes, CA Prep: 20 min. • Bake: 15 min./batch Makes: 26 cook­ies 1 cup but­ter-fla­vored short­en­ing ³₄ cup sugar ³ ₄ cup packed brown sugar

2 large eggs, room tem­per­a­ture 1 tsp. mint ex­tract

1¹ ₂ cups all-pur­pose flour

1 Tbsp. in­stant espresso pow­der 1 tsp. sea salt

1 tsp. bak­ing soda

2 cups old-fash­ioned oats

1 pkg. (10 to 12 oz.)

white bak­ing chips

1. Pre­heat oven to 350°. In a bowl, cream short­en­ing and sug­ars un­til fluffy. Beat in eggs, one at a time, and ex­tract. In an­other bowl, whisk flour, espresso pow­der, salt and bak­ing soda; grad­u­ally beat into creamed mix­ture. Stir in oats and white chips.

2. Drop dough by scant ¹₄ cup­fuls 2 in. apart onto parch­ment-lined bak­ing sheets. Bake un­til edges be­gin to brown, 12-15 min­utes. Cool on pans 5 min­utes. Re­move to wire racks to cool. Store in an air­tight con­tainer. 1 cookie: 229 cal., 12g fat (4g sat. fat), 17mg chol., 140mg sod., 28g carb. (19g sug­ars, 1g fiber), 3g pro.

Sea Salt Mint White Mocha Cook­ies

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.