COPYCAT PUBLIX CALYPSO COOKIES RECIPE
Author: Jenn Quillen
1 stick butter (room temperature) or ½ cup of coconut oil
1 cup light brown sugar
½ cup granulated sugar
1 teaspoons vanilla
¼ teaspoon almond extract
¾ cup oats (leave whole)
¼ cup oats, ground in a food processor
1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup dried pineapple (or you can use half a can of crushed pineapple, strained through cheesecloth and patted dry with a paper towel)
1 cup sweetened coconut flakes
½ cup chopped pecans
2 tablespoons milk
Preheat oven to 350 degrees. Mix butter (or coconut oil), sugars, milk, vanilla, and almond extract and set aside.
Grind your oats in blender until a fine powder, then add flour, baking soda, baking powder, salt and the oats to your butter mixture. Beat well to combine all of your ingredients.
Add your pineapple, coconut and pecans to the batter and beat at low speed for about a minute.
Scoop by heaping spoonfuls and roll into balls. Place one inch apart on a parchment lined cookie sheet and bake at 350 degrees for about 15 minutes. ( Most are saying 12 minutes )
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