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Sea Salt Mint White Mocha Cookies

Total Time

Prep: 20 min. Bake: 15 min./batch

Makes

26 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
Sea Salt Mint White Mocha Cookies Recipe photo by Taste of Home
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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

  1. 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.
  2. 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.
  • Nutrition Facts

    1 cookie: 229 calories, 12g fat (4g saturated fat), 17mg cholesterol, 140mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 3g protein.

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