Jack carney's chocolate chip cookies
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Margarine - (1 stick); softened |
| ½ | cup | Shortening |
| 1 | cup | Light brown sugar; (packed) |
| 1 | cup | Granulated sugar |
| 2 | Eggs; well beaten | |
| 1 | teaspoon | Vanilla |
| 2 | cups | All-purpose flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 2 | cups | Quick-cooking rolled oats; uncooked |
| 2 | cups | Shredded coconut |
| 8 | ounces | Chopped pecans |
| 24 | ounces | Semisweet chocolate chips |
Directions
Preheat oven to 350 degrees. With an electric mixer, beat margarine, shortening, brown sugar and granulated sugar until creamy and smooth. Add eggs and vanilla; beat well. Sift together flour, baking soda and salt; add to dough, mixing well. Stir in oats, coconut, pecans and chocolate chips.
Stir until well mixed. Drop dough by well-rounded tablespoons onto ungreased cookie sheets, allowing space for cookies to spread. Bake for 12 to 15 minutes or until light brown around the edges and still soft in the middle. Do not over bake. Transfer to rack to cool. Yields about 4 dozen (2½-inch) cookies.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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