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Prep 20min
Total1hr10min
Servings24
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Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon baking soda
1/4
teaspoon salt
3/4
cup butter, melted, cooled slightly
1/2
cup granulated sugar
1/3
cup packed light brown sugar
1
teaspoon vanilla
1
cup miniature semisweet chocolate chips
1
cup broken pecans, toasted
1/2
cup flaked coconut, toasted
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Steps
1
Heat oven to 350°F. Lightly grease 15x10x1-inch pan with shortening.
2
In small bowl, mix flour, baking powder, baking soda and salt. In large bowl, mix butter, both sugars and vanilla; add flour mixture, stirring until smooth. Stir in chocolate chips, pecans and coconut (dough will look crumbly). Press dough evenly into pan, pressing almost to edges.
3
Bake 18 to 20 minutes or until lightly browned and crisp. Cool completely in pan, about 30 minutes. Break cookie into pieces.
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To toast nuts, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
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Nutrition Facts
Serving Size:1 Serving
Calories
190
Total Fat
12g
0%
Saturated Fat
6g
0%
Sodium
115mg
0%
Total Carbohydrate
20g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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