Shelly's Recipe

PANTRY COOKIES

Category: Cookies

1/2 pound (2 sticks) unsalted butter
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon instant espresso powder
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup rolled oats
1 cup shredded coconut
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1/2 cup coarsely chopped walnuts
1/2 cup coarsely chopped pecans

Preheat oven on convection to 350 degrees F. Cream butter with brown and white sugars until light and fluffy, about 5 minutes, in a stand mixer fitted with a beater blade. Beat in eggs, coffee and vanilla. Combine the flour, baking powder, salt, oats and coconut in a medium bowl. Add to the creamed mixture in 3 additions, beating to incorporate after each addition. Add the chocolate and butterscotch chips and the chopped walnuts and pecans.

Roll the dough into balls (or use a cookie scoop) and place the dough on a Silpat or parchment paper-lined baking sheet, leaving about 2 inches between each cookie. Bake for 10 to 12 minutes for average cookies, 13 to 15 minutes for jumbo cookies, or until lightly browned.

Makes about 13 jumbo cookies or 3 dozen average cookies.