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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 36 |
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After I bought too many nuts for a different recipe, I decided to put the leftovers to use in a batch of cookies. Coconut and apricots add a little surprise to every bite. âJean Ohnigian, Havertown, Pennsylvania Ingredients:
1 cup butter, softened |
3/4 cup sugar |
3/4 cup packed brown sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
3/4 cup ground pecans |
1 teaspoon baking soda |
1 teaspoon salt |
2 cups (12 ounces) semisweet chocolate chips |
2/3 cup flaked coconut |
2/3 cup finely chopped dried apricots |
Directions:
1. In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, pecans, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients.
2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 1-2 minutes before removing to wire racks. Yield: 6 dozen.
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