My Marine was home after a two-year absence. Mom needs to fill the cookie jar with "you know your home cookies." Crisp & Soft Brownsugars a hearty batch of extra for the freezer. Oh no, empty cookie jar, that was fast, to the freezer for refills. A simple cookie I just opened my cupboard and created. A little of this a bit of that. Must by both soft and crisp. Brilliantly achieved. Yay, Mom!
Makes 4 1/2 dozen
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Ingredients:
1 cup soften butter 2 cups brown sugar 1/2 cup white sugar 1 egg 1 teaspoon baking soda 1 teaspoon cream of tartar 1 cup shredded coconut 2 1/2 cups all-purpose flour 3 cups rolled oats 1/4 teaspoon almond extract 1/4 vanilla 1/2 cup butterscotch morsel 1 cup white chocolate morsels |
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Preparation:
Grease baking sheet
Preheat oven to 350 degrees
Cream softened butter, sugars, and egg until light and fluffy. Add Soda, Cream of tartar, extracts, Blend.
Mix thoroughly, in order of listing, coconut, flour, rolled oats, morsels. Scoop with a 2-inch cookie scoop onto a greased baking sheet. Press with a sugared fork. Bake for 12 minutes at 350 degrees. Till light brown on the edges. Cool on baking sheet for 1 minute and remove to cooling racks. Fill cookie jar and freeze remaining.
Grease baking sheet
Preheat oven to 350 degrees
Cream softened butter, sugars, and egg until light and fluffy. Add Soda, Cream of tartar, extracts, Blend.
Mix thoroughly, in order of listing, coconut, flour, rolled oats, morsels. Scoop with a 2-inch cookie scoop onto a greased baking sheet. Press with a sugared fork. Bake for 12 minutes at 350 degrees. Till light brown on the edges. Cool on baking sheet for 1 minute and remove to cooling racks. Fill cookie jar and freeze remaining.
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