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Desserts

Chocolate Chunk Jumble Cookies

photo by:kraft
These chocolate chunk cookies are a jumble of everything good—including coconut, chopped walnuts, dried cranberries and more.
time
prep:
15 min
total:
1 hr
servings
total:
30 servings, 1 cookie each

What You Need

1-1/2
cups  flour
1-1/2
cups  BAKER'S ANGEL FLAKE Coconut, toasted
1
tsp.  baking soda
3/4
cup  butter or margarine, softened
1/2
cup  granulated sugar
1/2
cup  packed brown sugar
1
 egg
1
tsp.  vanilla
1
pkg.  (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks
1
cup  chopped PLANTERS Walnuts
1
cup  raisins
2
oz.  (1/2 of 4 oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted

Make It

HEAT oven to 375°F.

MIX flour, coconut and baking soda in medium bowl; set aside.

BEAT butter and sugars in large bowl with mixer until light and fluffy. Add egg and vanilla; beat until well blended. Gradually beat in flour mixture; mix well. Stir in chocolate chunks, nuts and raisins. Drop scant 1/4 cupfuls of dough, 2 inches apart, onto baking sheets.

BAKE 14 to 15 min. or until golden brown. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

DRIZZLE cookies with melted chocolate. Let stand at room temperature or refrigerate on waxed paper-lined tray 15 min. or until chocolate is firm.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Storage Know-How
Store cookies in tightly covered container up to 1 week.
How To Drizzle Chocolate
Place 1 to 2 oz. chocolate in resealable plastic bag; close tightly. Microwave on HIGH 30 sec. Squeeze bag gently to melt completely. Roll up bag to push chocolate into corner. Cut off tiny piece of corner, about 1/8-inch wide. Gently squeeze to drizzle chocolate back and forth over cookies.
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