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After I bought too many nuts for a different recipe, I decided to put the leftovers to use in a batch of cookies. Coconut and apricots add a little "surprise" to every bite. —Jean Ohnigian, Havertown, Pennsylvania
Recommended: Fall Cookies
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 36 servings

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup ground pecans
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2/3 cup flaked coconut
  • 2/3 cup finely chopped dried apricots

Nutritional Facts

2 each: 178 calories, 10g fat (6g saturated fat), 25mg cholesterol, 165mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 2g protein.

Directions

  1. In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, pecans, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients.
  2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 1-2 minutes before removing to wire racks. Yield: 6 dozen.
Originally published as Pecan Surprises in Best of Country Cookies 1999, p30


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