Matt’s Black Gold Texas Holiday Cookie

By Matt Briscoe

It’s almost Christmas and I felt like I ought to give y’all a little gift. Christmas was first celebrated in America somewhere around 1873–maybe not exactly, but it was somewhere in there that it actually became a holiday. At one point, Congress was even in session on Christmas Day!

Anyway, in it’s infancy Christmas not highly commercial nor competitive. Gifts came from the heart and were something that you could enjoy year round–a blanket, a book or a recipe. In that spirit, I’m offering you cookies. But wait for it! Not just any cookies–my own personal recipe that I made up myself called “Texas Black Gold Cookies.”

Chocolate chip cookies with butterscotch morsels, coconut, pecans AND a little hint of coffee.

Here is what you need:

2 cups of all-purpose flour

1 tsp. of baking soda

Dash of salt

3/4 Cup Sugar

3/4 Cup Brown Sugar

2 sticks of butter

1/2 Cup of shredded coconut

1/2 Cup of chopped pecans

1 tsp. Vanilla extract

1 tsp. Almond extract

2 TABLESPOONS fresh ground, whole bean coffee

1/2 Cup Chocolate chips

1/2 Cup Butterscotch Chips

How you do it:

In a small bowl, combine flour, soda, salt and coffee grounds. Set aside.

In a larger bowl, add butter, sugar, brown sugar and extracts. Blend well.

Then, add an egg. Mix well. Add the other egg. Mix well.

Add your flour a little at a time to the wet mixture. Once all of that is combined, add chocolate chips, butterscotch and pecans.

Roll out by the spoonful onto an ungreased cookie sheet and bake at 375 for 9-12 minutes. Let cool before removing to the rack.

There you have it! My own recipe for my very own “Texas Black Gold Cookies.”

Happy Holidays, Texas!

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