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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 4 |
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I was cleaning out my kitchen cabinets and found several ingredients which needed to be used up and I came up with these chewy, coconut, oatmeal, chocolate chip, pecan cookies. Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
1 cup white sugar |
1 cup light brown sugar |
2 eggs |
2 tablespoons evaporated milk |
2 teaspoons vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups rolled oats |
1 1/2 cups semisweet chocolate chips |
1 cup flaked coconut |
1 cup chopped pecans |
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, shortening, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the evaporated milk and vanilla. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, coconut and pecans. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Cookies should be spaced about 2 inches apart.
3. Bake for 13 to 15 minutes in the preheated oven, until golden brown. Cool slightly on cookie sheets before removing to wire racks to cool completely.
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