German Chocolate Cookies
- Yield 3 dozen
Coconut, pecans, oatmeal and dark chocolate in a rich chocolate cookie.
Holly Clegg
Ingredients
- 2 tablespoons butter
- 1/4 cup canola oil
- 3/4 cup light brown sugar
- 1 -- egg
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 cup cocoa
- 1 cup old-fashioned oatmeal
- 1/3 cup flaked coconut
- 1/3 cup chopped pecans
- 1/3 cup dark chocolate chips
Instructions
- Preheat oven 350F. Coat baking sheet with nonstick cooking spray.
- In mixing bowl, beat together butter and oil. Add brown sugar, mixing until creamy. Add egg, vanilla and coconut extract, mixing well.
- In small bowl, combine flour, baking soda, and cocoa. Add to creamed mixture, mixing well.
- Stir in remaining ingredients. Drop by rounded teaspoons on baking sheet. Bake 8 to 10 minutes or until edges are just firm.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).
