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24 servings, 1 cookie each
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Sit down and savor a few quiet moments with your kids after school and enjoy one of these cookies with a cold glass of fat-free milk.
Substitute 1 cup lightly toasted BAKER'S ANGEL FLAKE Coconut for the pecans.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I have made these cookies 3 times now. The first time I used 3 tsp of baking powder b/c I did not have baking soda. The subsequent 2 times I've used baking soda. The cookies were much fluffier using the baking powder. They taste the same really using either, but appearance wise, the baking powder wins.
delectable, made 20 small cookies - perfectly soft and chocolatey after just 9 minutes. i sprinkled in just about two tablespoons of coconut in place of the pecans and a dash of cinnamon. also, midway through the baking i flattened them out with the back of a spoon.
Double the recipe-they are so good you'll want more than 2 dozen!!