Chopped chocolate, walnuts and coconut lace these irresistible drop cookies that are sure to be a hit with the entire family.
What You Need
Original recipe yields 24 servings
2-1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) margarine or butter, softened
1-1/2 cups sugar
2 egg s
2 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped
1-1/2 cups coarsely chopped PLANTERS Walnuts or Pecans
1 cup BAKER'S ANGEL FLAKE Coconut
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Let's Make It
Preheat oven to 375°F. Mix flour, baking soda and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour mixture; beat on low speed until well blended. Stir in chocolate, walnuts and coconut.
Drop heaping tablespoonfuls of dough, 3 inches apart, onto lightly greased baking sheets.
Bake 10 to 12 min. or until lightly browned around edges. Let stand on baking sheet 1 min. Remove to wire racks; cool completely. Store in tightly covered container at room temperature.
With their built-in portion control, these cookies make a great treat!
How to Toast Nuts
Spread in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
About 4 doz. or 24 servings, about 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.