Amos & Andy Cookies

This recipe takes chocolate chip cookies to a whole new level. They are crunchy on the outside and chewy on the inside (if you don't over bake them). The coconut adds a great consistency without giving a strong coconut flavor. And, I just break the pecans with my hands so the pieces are larger and not uniform. Whenever I bring these anywhere people ask for the recipe.

3 sticks butter, at room temperature
3/4 cup Crisco shortening
1 1/2 cups packed brown sugar
2 cups granulated sugar
2 eggs
1 1/2 tsp. vanilla

4 cups flour
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt

7 ounces flaked, sweetened coconut
12 ounces semi-sweet chocolate chips
6 ounces pecans, coarsely chopped or broken

Cream the butter and shortening until light and fluffy. Add brown and granulated sugar and combine well. Add eggs and vanilla and mix well. In separate bowl combine flour, baking soda, baking powder and salt. Add to creamed mixture and mix well. Add coconut, chocolate chips and pecans and stir until well combined. Refrigerate until cold. Shape into 2” balls (or use a cookie scoop) and place 2 inches apart on un-greased cookie sheet.

Bake at 375 degrees for 15 minutes, or until lightly browned. Remove from oven and let sit for a few minutes before removing from cookie sheets.

Note: This recipe makes a large number of cookies, about six dozen. I usually mix up the cookie batter and spoon the dough onto the baking sheets and freeze. When frozen I put all the unbaked cookies in a plastic container or zip-lock bag and freeze. When I want some fresh-baked cookies, I just take the amount I need and bake them. **When baking from frozen, add about five minutes to the baking time and lower the oven temperature to 350 degrees. The baked cookies also freeze well.

To make a special treat put a scoop of ice cream between two cookies and press gently to form an ice cream sandwich. Roll edges in mini chocolate chips or chopped nuts.