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Jack Carney's Chocolate Chip Cookies

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 cup 99g / 3 1/2oz Margarine - (1 stick) - softened

    2. 1/2 cup 99g / 3 1/2oz Shortening

    3. 1 cup 160g / 5.6oz Light brown sugar - (packed)

    4. 1 cup 198g / 7oz Granulated sugar

    5. 2 Eggs - well beaten

    6. 1 teaspoon 5ml Vanilla

    7. 2 cups 125g / 4.4oz All-purpose flour

    8. 1 teaspoon 5ml Baking soda

    9. 1 teaspoon 5ml Salt

    10. 2 cups 125g / 4.4oz Quick-cooking rolled oats - uncooked

    11. 2 cups 186g / 6.6oz Shredded coconut

    12. 8 oz 227g Chopped pecans

    13. 24 oz 681g Semisweet chocolate chips

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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 (2 1/2-inch) cookies.

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