Continental Cookies Recipe for America's 250th Birthday From "America's History (1215-1776)" by Tuttle Twins
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As we celebrate July 4th and America's 250th birthday, making a batch of Continental Cookies is a great way to have fun, celebrate and learn more about American history. This patriotic cookie recipe is from the book America's History (1215-1776).
As the Continental Congress debated its common interests and objectives, it had to figure out the right balance between these ingredients. This same idea can apply to our communities, where things improve because of the contributions of different groups, churches and families.
Lots of families are like this, too. Each person is different and makes the overall family better. A family wouldn't be the same without each of its ingredients! As a family, use the following recipe to make a unique version of continental cookies. While waiting for them to bake in the oven, take turns pointing out another family member's ingredient and how it contributes to a family being as great as it is.
Here is your shopping list for this easy patriotic recipe: flour (all-purpose or gluten-free), baking powder, baking soda, ground cinnamon, salt, butter, granulated sugar, light brown sugar, eggs, vanilla extract, rolled oats (read about the health benefits of oats), flaked sweetened coconut and butterscotch chips. Optional extras are semisweet chocolate chips and chopped pecans.
Serve these moist homemade cookies for dessert or as a sweet snack. Happy July 4th!
Cuisine: American
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 36
Ingredients
- 3 cups all-purpose flour (or gluten-free flour)
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 1/2 cups butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 cups light brown sugar
- 3 large eggs
- 1 tablespoon real vanilla
- 3 cups rolled oats
- 2 cups flaked sweetened coconut
- 1 1/2 cups butterscotch chips
Optional Extras
- 2 cups chopped pecans
- 1 1/2 cups mini semisweet chocolate chips
Here's how to make it:
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mat.
- In a medium bowl, mix the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing until combined. With a wooden spoon or large rubber spatula stir in the chocolate chips, oats, coconut and pecans.
- For each cookie, using a 1/3 measuring cup to scoop out dough, drop dough onto the baking sheets. You can fit 6 on a half sheet-sized pan. Gently press cookies a few times to flatten them down a bit so they will bake evenly.
- Bake until the edges are set and slightly golden, but the middles still look light and puffy, about 12 minutes, rotating the sheets halfway through. Cool cookies for 2 to 3 minutes on trays, remove and cool completely on wire racks. The later batches may bake in less time, so watch them carefully! Store the cookies in an airtight container to keep them fresh.
Recipe courtesy of Tuttle Twins.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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