Soft Batch Dark Brown Sugar Coconut Oil Cookies


It's like the flavor of molasses combined with coconut :O It's soo amazing!!!!The Flavor SO GOod :D

1/2 cup coconut oil, softened (consistency of soft butter)
1 cup dark brown sugar, packed
1 large egg , at room temperature
2 tablespoons vanilla extract
1/2-1 teaspoon coconut extract
1 tablespoon unsulphered molasses
1 3/4 cup all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
To bowl of mixer fitted with the paddle attachment, combine coconut oil, egg, sugar; beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes.2.Stop, scrape down the sides of the bowl, add the vanilla, molasses, and beat to incorporate, 1 to 2 minutes. Add the flour, corn starch, baking soda, optional salt, and mix until just combined, about 1 minute. Using a medium cookie scoop, form mounds that are 2 heaping tablespoons in size(1.5 oz in weight). Place dough mounds on a large plate, and slightly flatten each mound. Cover with plasticwrap, and refrigerate for at least 2 hours; up to 5 days. (don't bake these cookies with dough that has not been chilled because they will spread). Preheat oven to 350°F, line a baking sheet with parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart. Bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center. (they firm up as they cool so i recommend baking for 8 minutes, with trays rotated once midway through baking). Allow cookies to cool on the baking sheet for 5 to 10 minutes before moving. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.


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Cafe Rio Sweet Pork Recipe


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Cafe Rio has amazing recipes and this Cafe Rio sweet pork recipe is a perfect summer recipe. It is a nice change from your traditional salad recipe, and has the best flavor profiles.  Cafe Rio sweet pork recipe from Six Sisters is a recipe that you will enjoy and make again and again. What I ...

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