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Kitchen Cabinet Cookies

This is a recipe from the White Dog Cafe Cookbook. I had incorrectly referred to them as Kitchen Sink Cookies - as evidenced by everything in them…

I leave out the chocolate chips and walnuts, and use large flake unsweetened coconut (you can find this in the bulk section sometimes). They're plenty sweet as is, and these are a little less complicated. I also use Mexican vanilla and really strong coffee instead of the instant coffee.

Kitchen Cabinet Cookies
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 c packed light brown sugar
3/4 c granulated sugar
2 eggs
1 T instant coffee, dissolved in 1 T hot water
1 tsp vanilla
2 c AP flour
1 tsp baking powder
1 tsp salt
1 c rolled oats
1 c shredded coconut
1 c semisweet chocolate chips
1 c butterscotch chips
1/2 c coarsely chopped walnuts
1/2 c coarsely chopped pecans

  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


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