| 1/2 | cup packed brown sugar |
| 1/4 | cup granulated sugar |
| 1/2 | cup butter or margarine, softened |
| 1 | teaspoon vanilla |
| 1 | egg |
| 1 1/4 | cups Gold Medal® all-purpose flour |
| 1/2 | teaspoon baking soda |
| 1/2 | package (12-ounce size) miniature semisweet chocolate chips (1 cup) |
| 1 | cup sweetened whipped cream |
| 1/4 | cup chopped walnuts |
| 1/4 | cup flaked or shredded coconut, toasted |
| 1/2 | cup candy-coated chocolate candies |
| 1. | Heat oven to 350ºF. |
| 2. | Mix sugars, butter, vanilla and egg in large bowl. Stir in flour and baking soda (dough will be stiff). Stir in chocolate chips. |
| 3. | Spread or pat dough in ungreased 12-inch pizza pan or on cookie sheet. |
| 4. | Bake about 15 minutes or until golden brown; cool in pan. |
| 5. | Just before serving, spread cookie with whipped cream. Top with walnuts, coconut and candies. Cut into wedges. Immediately refrigerate any remaining cookie after serving. |
|
| Chop a few of your favorite candy bars to use as toppings instead of the walnuts, toasted coconut and chocolate candies. If the candy bars are the gooey kind, freeze them for about 30 minutes to make them easier to chop. |
Nutrition Information:
235 ( 135 ); 15 g ( 8 g); 40 mg; 95 mg; 30 g ( 0g); 6 g 6 %; 0%; 2 %; 6 % 1 ; 1 ; 2