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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