Sea Salt Mint White Mocha Cookies
“This recipe came from my mom’s Grandma Alice, who taught her how to bake. Grandma Alice always had a fresh plate of warm cookies on her counter. I learned some of her recipes by heart as a child, and I’ve been making these since high school. They taste like Christmas.” —Kristin Bowers, Rancho Palos Verdes, California
Taste of Home
|Servings||Prep Time||Cook Time|
- 1 cup butter-flavoured shortening
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 large eggs room temperature
- 1 tsp mint extract
- 1-1/2 cups all-purpose flour
- 1 tbsp instant espresso powder
- 1 tsp sea salt
- 1 tsp baking soda
- 2 cups old-fashioned oats
- 1 package white baking chips (10 to 12 ounces)
- Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and extract. In another bowl, whisk flour, espresso powder, salt and baking soda; gradually beat into creamed mixture. Stir in oats and white chips.
- Drop dough by scant 1/4 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.
Test Kitchen tips
- For a caffeine-free version, simply leave out the espresso powder.
- Milk or dark chocolate chips can be substituted if that’s what you have on hand.
- Do not remove the cookies from the baking sheet too soon after baking. They are more fragile when they are warm.
1 cookie: 229 calories, 12g fat (4g saturated fat), 17mg cholesterol, 140mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 3g protein.