| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter; softened |
| 1/4 |
c |
Margarine; softened |
| 1/2 |
c |
Dark brown sugar |
| 1/2 |
c |
Granulated sugar |
| 1 |
lg |
Egg |
| 1 |
tb |
Milk |
| 1 |
ts |
Vanilla |
| 1 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 1/4 |
c |
3 minute brand old fashioned oats |
| 1/2 |
c |
Semi-sweet chocolate chunks |
| 1 |
c |
Pecans; toasted, coarsely chopped |
| 1 |
c |
Flaked coconut |
INSTRUCTIONS
NORMA WRENN
In a large mixer bowl, cream butter, margarine and sugars. Add egg, milk
and vanilla and beat till light and fluffy. In medium bowl, stir together
flour, baking powder, baking soda, salt and oats. Add to creamed mixture
and mix till blended. Stir in chocolate chunks, pecans and coconut. Line
Texas-shaped cookie pan with aluminum foil, spread cookie dough over whole
pan, pressing to flatten. Bake in a 350-degree oven for 25 to 28 minutes.
(The top of the cookie will still be slightly soft and moist, but will
finish baking while still in the pan.) Allow to set in pan for 10-15
minutes. Remove from pan, lifting out with help of foil. Remove to wire
rack to cool completely. Decorate as desired. Makes 1 Texas Cookie.
Source: Quaker Oats advertisement
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb
16, 1998
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