RECIPE | July 4th “Historical” Continental Cookies

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.

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.

This is the exact recipe found in the Tuttle Twins America’s History Book 1.

Continental Cookies INGREDIENTS:

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon baking soda

1.5 tsp ground cinnamon

1 teaspoon salt

1.5 cups butter (room temp)

1.5 cups granulated sugar

1.5 cups light brown sugar

3 large eggs

1 tablespoon real vanilla

3 cups rolled oats

2 cups flaked coconut sweet

1.5 cups butterscotch chips

Recommended extras: 2 cups chopped pecans 1.5 cups mini semisweet chocolate chips

MAKE THEM!

Preheat the oven to 350. 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 2-3 minutes on trays, remove and cool completely on wire racks. The later batches may bake in less time-watch them carefully! Yields about 3 dozen.

Have fun!