CALYPSO COOKIES

CALYPSO COOKIES image

Categories Cookies

Number Of Ingredients 12

Judi's Calypso Crunch Cookies Clone, adapted by Anna, Cookie Madness, then slightly adapted by Katrina
4 oz cool unsalted butter, room temperature** (I used unsalted butter)
1 cup light brown sugar
1/2 cup white sugar
1 medium egg (oh, I meant to measure in grams for a medium egg and forgot, so I used 1 whole large egg)
1 1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 1/4 cup quick cooking oats, crushed in a blender or ground in a coffee grinder after measuring
1 cup (4.5 oz) self rising flour (1 cup bleached, 1 teaspoon baking powder, ¼ teaspoon salt) (I made the homemade self rising flour as Anna did)
Dried pineapple (didn't measure) (I used 1/2 cup chopped dried pineapple)
7 oz. shredded sweetened coconut
2/3 cup toasted pecans, chopped

Steps:

Preheat oven to 350 degrees F. and line a couple of cookie sheets with parchment paper. Cream the butter and both sugars with an electric mixer. Beat in the egg, vanilla and almond extract and continue beating for another minute or until creamy. Beat in the oats. By hand, stir in the self-rising flour, followed by the dried pineapple, coconut and pecans. Dough will be thick. Shape into balls (a little smaller than a golf ball) and flatten slightly on sheet. Bake at 350 degrees for 15-18 minutes (I only baked them for 10 minutes to get a perfectly chewy cookie, if you'd like them crunchy, bake as the recipe indicates, then let them sit on the baking sheet about 5 minutes-Katrina. **I think Judi used salted butter, so that plus the salt in the self-rising flour should be enough. I used unsalted butter plus the salt in the homemade self-rising flour and didn't feel the cookies needed more salt when made that way, either.