Hi there–My grand-buddy (aka grand daughter) Maryann and I are good kitchen partners. She’s usually happy to pull up a chair to the counter and mix and pour… And she wants to dip her finger into every ingredient to give it a taste as we dump it into the mixing bowl– actually thinks flour is “yummy!” I think we have a future cook on our hands…
So when I found this recipe from a favorite blog CookiesCakesPiesOhMy I knew Maryann and I should hit the kitchen. Here’s what we made:
COCONUT PECAN CHOCOLATE CHIP COOKIES
3/4 cup butter (1 1/2 sticks)*
1/2 cup white sugar
1 cup brown sugar
1 egg
2 tsp. vanilla
3 tab. sour cream
2 cups flour
1 tab. cornstarch
1/2 tsp. baking powder
1/2 tsp. salt
1 cups chocolate chips**
1 cup pecans
1 cup shredded coconut
With an electric mixer, cream together the butter, sugars, egg, vanilla and sour cream. Then mix in the flour, cornstarch, baking powder and salt. Finally continue mixing in the chocolate chips, pecans and shredded coconut.
Drop the dough by spoonfuls onto cookie sheets sprayed with cooking spray. Bake them at 325 degrees for 14-16 minutes. Makes 3 dozen smallish cookies.***
*If the butter is cold straight from the fridge, microwave it for a few seconds to soften it up.
**Kristen’s original recipe called for dark chocolate chips or chunks. I think that would make them even yummier, but we just had plain old chocolate chips and used them for our impromptu Sunday afternoon baking.
*** Kristen posted the recipe for 14 large cookies–and we made them small– make them just the size you like.
The Thankful Heart 