By Chuck Fuller
Chuck Fuller is the owner of Metro Specialty Products, a catering company aimed at medium- to high-end clients. He can be reached at firstname.lastname@example.org or 279-5922.
The yearly Catersource event in Las Vegas is always informative. This year’s conference focused on using common ingredients in unusual ways. On the second day, we had the option of attending several catered luncheon events, I chose the “box lunch social.” Our dessert was candied mango and this amazing cookie.
The original recipe makes enough for 150 guests. I have modified it for a smaller yield. You should get about three dozen. I hope you enjoy it as much as I did.
1 stick unsalted butter at room temperature
3/4 cup vegetable shorting
1 1/4 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons coconut extract
2 teaspoons pure vanilla
3 large eggs
Blend together and set aside:
2 cups all-purpose flour
3 Tablespoons instant coffee ( Nescafe Clasico seems to work the best)
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup old-fashion rolled oats
2 teaspoons medium-grained cracked black pepper
1 tablespoon grated orange zest
1 cup Ocean Spray Craisins (dried cranberries)
1 cup chopped black walnuts OR pecans
1 1/4 cups bittersweet chocolate chips
Cream the fats with the two sugars amd salt until very fluffy. This step is most important (it takes about seven minutes).
Add in the flavorings. Beat in the eggs one at a time until very smooth. The mix will be a little thin.
Fold in the remaining ingredients and blend well. Your dough will be just a little loose; this is natural.
Drop a 1 1/2-inch ball onto a greased cookie sheet spacing 2 inches apart. Bake at 350 degree-oven for about 12 to 15 minutes. Longer baking times will yield a crispier product.