Ingrédients pour Caballero Cookies
- Unsalted Butter
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking powder
- Baking Soda
- Ground Cinnamon
- Espresso Powder
- Kosher Salt
- Cayenne Pepper
- Rolled Oats
- Semi Sweet Chocolate Chips
- White Chocolate Chips
- Roasted Pecan
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Comment préparer Caballero Cookies
- Preheat oven to 350°F (175°C).
- Lightly grease two baking sheets, or line them with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon instant coffee granules, ½ teaspoon salt, and ⅛ teaspoon cayenne pepper.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups rolled oats, 1 cup semi-sweet chocolate chips, 1 cup milk chocolate chips, and 1 cup chopped pecans.
- Using a cookie scoop or spoon, form the dough into walnut-sized balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 11-14 minutes, or until the edges are lightly golden brown and the centers are set. Rotate baking sheets halfway through for even baking.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
508g
Fat
193g
Carbs
60g
