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Coconut Chocolate Chip Cookies

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Our family loves us a good chocolate chip cookie.  For years I have been using the recipe that I have typed up in a cookbook that I made, or the one on the back of the chocolate chip package.  This particular day though, I pulled out my Betty Crocker Cookbook, and whipped up the Chocolate Chip Cookie recipe in there, but with a twist…I omitted the nuts and added in coconut.  YUM!!  New family favorite, as well as new favorite cookie recipe!!  They are so good, that the first time I made them, my husband was out of town, and I told him I would save him some in the freezer for when he got back…NO SUCH LUCK…we ate them all!  So of course we had to make them again, and once again, they did not last long at all.

Makes about 40 cookies for under $4.00

INGREDIENTS:

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3/4 cup sugar

3/4 cup brown sugar

1 cup butter, softened – ($0.50)

1 tsp. vanilla

1 large egg – ($0.10)

2  1/4 cups flour

1 tsp. baking soda

1/2 tsp. salt

1 cup coconut – ($0.73)

2 cups milk chocolate chips or 1 cup milk, and 1 cup semi-sweet – ($1.89)

DIRECTIONS:

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Preheat oven to 375 degrees.  Beat sugars, butter, vanilla and egg in large bowl.

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Stir in flour, baking soda, and salt (dough will be stiff).

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Stir in coconut and chips.

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Drop by rounded spoonful onto ungreased cookie sheet.  I like to use my small ice cream scoop to make a uniform cookie.

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Bake 8-10 minutes or until light brown, centers still soft.  Cool 1-2 minutes on tray before moving to wire rack.

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ENJOY!