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The Notchland Inn's Coco Loco Cookies
2 sticks unsalted butter, softened
2/3 C. (packed) light brown sugar
2/3 C. granulated sugar
1 large egg
1 t. vanilla extract
1 3/4 C. all-purpose flour
1/2 t. baking soda
1/4 t. salt
1/2 lb. semisweet chocolate bits (see note)
1 1/2 C. old-fashioned rolled oats
1 C. sweetened grated coconut
1/2 C. coarsely chopped pecans
Preheat the oven to 375°F.
In a large bowl, using an electric mixer, cream the butter with the brown sugar and granulated sugar until fluffy. Beat in the egg and vanilla. Using a wooden spoon, stir in the flour, baking soda and salt. Stir in the chocolate, oats, coconut and pecans.
Spoon rounded tablespoonfuls of the dough about 2 inches apart onto a large cookie sheet. Bake for about 12 minutes, until golden. Transfer to a rack to cool completely. Cookies can be stored for up to one week in an air-tight container, or can be frozen. Makes 36 cookies.
Note: Bittersweet or semisweet chocolate chopped into 1/2-inch pieces can be substituted.
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