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These crisp cookies are loaded with flavor: coconut, chocolate, cinnamon and pecans give them their rich taste. Leave out the coconut if the kids object, but we think young and old alike will find these delicious.
1/2 cup (1 stick, 4 ounces) unsalted butter
3/4 cup (5 1/4 ounces) granulated sugar
1 teaspoon baking soda
2 teaspoons vanilla
1/2 teaspoon salt
1 large egg
1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (4 1/2 ounces) cinnamon chips
1 cup (6 ounces) chocolate chunks
1 1/2 cup (5 1/2 ounces) coarsely chopped pecans (or other nuts)
1/2 cup (1 1/2 ounces) toasted coconut*
*Toasted coconut lends the cookies a much crunchier texture, and better flavor, than plain coconut.
In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Mix in the baking soda, vanilla, salt and egg. Stir in the flour, chips, chunks, nuts, and coconut.
Shape the dough into 3/4-ounce balls (about the size of a walnut), place them on an ungreased baking sheet, leaving about 2 inches between them, and flatten slightly.
Bake the cookies in a preheated 375°F oven for 12 to 15 minutes, until they're a light, golden brown. Bake them a bit longer if you like extra-crisp cookies; a bit shorter if you prefer chewier cookies. Remove them from the oven, and cool on a wire rack. Yield: about 3 dozen cookies.