Sea Salt Mint White Mocha 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 CookiesTaste of Home
Servings Prep Time Cook Time
26 cookies 20minutes 15minutes/batch
Servings Prep Time
26 cookies 20minutes
Cook Time
Portions: cookies
Portions: cookies
  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.
Recipe Notes

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.