black and white nutty cookies

★★★★★ 1 Review
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

I am so glad these cookies turned out so good..after I started to measure out my ingredients and then beat together the sugars and butter.I discovered I did not have any eggs...but did remember I had 2 egg yolks in a cup covered with water...so I use those with a little more water added(about 1/4 cup water altogether.. so in they went with the water and vanilla.. they turned out very nice...Ilove it when things just fall into place-don't you?

serves makes 4 1/2 dozen
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For black and white nutty cookies

  • 3/4 c
    butter, unsalted
  • 3/4 c
    lightly packed brown sugar
  • 1/3 c
    granulated sugar
  • 1 tsp
    vanilla
  • 1 lg
    egg
  • 1 2/3 c
    all purpose flour
  • 3/4 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 c
    vanilla or white chocolate chips
  • 1 c
    mini chocolate chips
  • 1 c
    coconut, flaked
  • 3/4 c
    chopped pecans
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How To Make black and white nutty cookies

  • 1
    Preheat oven to 355^ for Pacific area and 375^ for Central area. (time zones)Place flour, baking powder,baking soda and salt in a large measuring cup and blend;set aside.
  • 2
    In a large mixer bowl combine the sugars and butter;beating until creamy and smooth. Beat in egg and vanilla. Gradually add in flour mixture until well blended. Remove mixer bowl from beaters-stripping dough into the bowl.
  • 3
    Add the black and white chips,coconut and nuts,stir to combine well. Using a measuring Tablespoon or boweled soup spoon drop dough onto an ungreased cookie sheet.
  • 4
    Bake for 11 to 12 minutes Pacific area or 8 to 11 minutes Central area.That's until the edges are lightly browned. Cool on paper of wire rack to cool completely. Then store in cookie jar or freeze.
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