I found a recipe for chocolate chip coconut pecan cookies on The Happy Cooker and I modified it in order to use up all the opened bags of treats in the pantry. I received many compliments on the cookies this morning, including someone asking me to not bake anymore because their waistline cannot take it. YES. Success. The coconut makes the cookies very moist and chewy, even after cooled.
Clean out the Cupboard Cookies
2 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 tbs vanilla extract
6 oz chocolate chips (milk chocolate or semi sweet)
6 oz toffee bits
1 cup sweetened coconut
Heat oven to 350 degrees. Line baking sheets with silpat or parchment paper.
In a small bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, cream butter and sugars until light and fluffy. Add eggs one at a time, mixing well after each. Add vanilla and slowly add flour mixture while mixing.
Add chocolate chips, toffee bits and coconut and stir with large spoon until incorporated.
Spoon onto baking sheet and bake for 12 minutes. Cookies will spread so leave space between each.