Spring Cleaning Cookies

SUBMITTED BY: HUGEN

"I was cleaning out my kitchen cabinets and found several ingredients which needed to be used up and I came up with these chewy, coconut, oatmeal, chocolate chip, pecan cookies. "

PREP TIME	10 Min
COOK TIME	13 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 4 dozen

USMETRIC

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INGREDIENTS

1/2 cup butter, softened
1/2 cup shortening
1 cup white sugar
1 cup light brown sugar
2 eggs
2 tablespoons evaporated milk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats
1 1/2 cups semisweet chocolate chips
1 cup flaked coconut
1 cup chopped pecans

READ REVIEWS (3)

DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, shortening, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the evaporated milk and vanilla. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, coconut and pecans. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Cookies should be spaced about 2 inches apart.
Bake for 13 to 15 minutes in the preheated oven, until golden brown. Cool slightly on cookie sheets before removing to wire racks to cool completely.

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REVIEWS

Reviewed on Jul. 23, 2003 by MANTABIROSTRIS

I just made these after I saw the recipe, because I had a bunch of ingredients that needed to be used too. I overcooked the first sheet full, but I tasted one of those and they were pretty tasty even over-browned. A very good balance of flavors, and very easy to make. It helps to have a stand mixer that you can throw everything into instead of breaking your arm mixing it all yourself. Great cookies, Lisa!

7 users found this review helpful

Reviewed on Mar. 5, 2007 by CJ

This recipe is definately a keeper! My family really enjoyed eating these cookies. I did make a few ingredient changes: Instead of using 1/2 cup butter and 1/2 cup shortening, I used 1 cup butter; instead of 2 TBSP evaporated milk, I used 2 TBSP 2% milk; and lastly instead of using 2 cups all-purpose flour, I used 1 cup all-purpose flour and 1 cup whole wheat flour. As another reviewer suggested, I baked for approximately 10 mins. They were 'too' yummy; it was hard to stop at one cookie. Thanks for sharing your recipe!

1 user found this review helpful

Reviewed on Nov. 15, 2004 by JAYFO

i altered the recipe a bit to use what i had (keeping in the spirit of the recipe). I used egg beaters and fat free evaporated milk, and white chocolate chips in place of the nuts (honey doesn't like nuts). Came out pretty darn good! a little dense, but that could have been because of my alteration.

0 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 48

Amount Per Serving

Calories: 146

Total Fat: 8.4g
Cholesterol: 14mg
Sodium: 84mg
Total Carbs: 17.3g
Dietary Fiber: 1g
Protein: 1.8g

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