 Total Time | Prep: 20 min. Bake: 15 min./batch |  Makes : 26 cookies |
Updated: 31/12/2023
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
Ingredients
- 1 cup butter-flavored shortening
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon mint extract
- 1-1/2 cups all-purpose flour
- 1 tablespoon instant espresso powder
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 2 cups old-fashioned oats
- 1 package (10 to 12 ounces) white baking chips
Directions
- Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. 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 tipsFor 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.
Nutrition Facts
1 cookie: 229 calories, 12g fat (4g saturated fat), 17mg cholesterol, 140mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 3g protein.