Jumpin' Java Cookies

Jumpin' Java Cookies

10

"You can make these with or without raisins."

Ingredients

servings 153 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  2. In a large bowl, cream the shortening, brown sugar and eggs. Stir in the coffee. Gradually blend in flour, baking soda, cinnamon and salt. Stir in raisins if using. Drop by spoonfuls 2 inches apart on cookie sheets.
  3. Bake 10 to 12 minutes. Let cool on wire racks.

Reviews

10
  1. 10 Ratings

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Most helpful

The ingredients are all so easy to find, nothing fancy. I thought these cookies were very easy to make and good to eat as well! I love cinnamon, brown sugar and coffee, and the combination (th...

Most helpful critical

Okay. So, here's the deal. I made these this morning after reading the reviews and thinking that I could do this with their suggestions in tow. I love coffee in just about anything and I couldn'...

Okay. So, here's the deal. I made these this morning after reading the reviews and thinking that I could do this with their suggestions in tow. I love coffee in just about anything and I couldn'...

The ingredients are all so easy to find, nothing fancy. I thought these cookies were very easy to make and good to eat as well! I love cinnamon, brown sugar and coffee, and the combination (th...

The cookies themselves are very good in flavor, everyone really likes them. My husband is a diabetic, so I used 1/2 brown sugar and 1/2 Splenda brown sugar (1 cup Splenda plus 1/4 cup of molasse...

The aren't great cookies, but they aren't bad cookies, they are just different cookies with a very different and muddled flavor. Easy to make!

My cookies turned into mini-cakes! I wish I could give this a better rating as they turned out tasty even though they didn't have much of a coffee taste, but that's why I'm giving a lesser rati...

Rather than add extra flour (yuck!) or refrigerate the batter like some other reviewers suggested, I just cut the butter down by about half. The batter was really sticky — more like bread dough ...

These are awesome! I too used the extra flour and refrigerated it and didn't use the raisins. I personnaly like the soft, cake-like texture. I didn't even frost them. My fiancee went NUTS over t...

I agree with other reviewers that 1) the batter was runny. I added a few more tablespoons of flour but they still spread quite a bit. And 2) that they didn't really taste like coffee. But becaus...

This recipe did not work at all. The batter was soupy, so I had to turn it into a cake! It did not taste like coffee at all. I am very confused...