Cookies That Say 'Thank You'
Mother and son bring taste of the Philippines to Indiana
This mango cookie recipe is one of the first developed by Mike and Mama Odie and remains a customer favorite. They use Philippine Brand Dried Mangoes, but you can use any dried mango.
Ingredients
- 1¼ cups dried mango
- ¾ cup brown sugar
- ⅜ cup granulated sugar
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon cinnamon
- ⅜ teaspoon salt
- 1½ sticks unsalted butter, room temperature
- 2 eggs
- 1½ teaspoon vanilla
- 2¼ cups old-fashioned oats
- 1 cup white chocolate chips
Instructions
Makes 34–36 Cookies
Cut dried mango into small pieces similar to the white chocolate chips. Mix brown and granulated sugars together in a bowl. Sift flour, baking soda, cinnamon and salt into another bowl.
In a stand mixer fitted with a paddle attachment, beat butter on medium-low speed until creamy, then add sugar mixture, followed by eggs and vanilla, beating after each addition to combine, about 2 minutes total.
Continue to mix on medium-low speed while adding flour mixture, then oats, then mango pieces, then white chocolate chips, about 2 minutes total.
Chill dough in refrigerator for 3 hours, or chill in freezer for 30 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop the dough into 1¼-tablespoon balls (#50 scoop recommended) and place on baking sheets, 3 inches apart.
Bake 11 to 13 minutes. Make sure to remove cookies from oven when they still look just a little wet on top. Over-baking cookies will make them crunchier.
Let cookies cool on baking sheet for 5 minutes, then move to a cooling rack for 10 minutes to fully set.
About this recipe
Courtesy of Salamat Cookies.
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