Coconut Almond Chocolate Chippers

Coconut Almond Chocolate Chippers

Prep Time

65 minutes

Cook Time

15 minutes

Serves

 
Coconut Almond Chocolate Chippers

Treat your “back-to-schoolers” to these chewy cookies when they get home after a long, hard day at school. Great served with a glass of cold milk.

This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.

Tips

To toast almonds, place in a microwave-safe dish and microwave on High for 4 to 5 minutes, stirring every minute.

Ingredients

  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1/2 cup butter, softened
  • 1/2 cup margarine, softened
  • 2 large eggs
  • 3 tablespoons milk
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 3 1/4 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
  • 2 1/2 cups old-fashioned rolled or quick oats
  • 1/4 teaspoon salt
  • 2 cups coconut
  • 2 cups large semisweet chocolate chips or chunks
  • 1 1/2 cups slivered almonds, toasted

Preparation

  • 1 In large mixer bowl, beat sugars, butter and margarine until creamy, about 3 minutes. Add eggs, milk, honey and vanilla; beat until light and fluffy.
  • 2 In medium bowl, stir together Pioneer Biscuit & Baking Mix, oats and salt. Add to sugar mixture and mix on low speed until blended. Add coconut, chocolate chips and almonds; mix on low speed to combine. Chill dough for at least 1 hour.
  • 3 Place teaspoonfuls of dough 2 inches apart on oiled cookie sheet. Bake at 350°F for 10 to 13 minutes or until just slightly soft and moist; do not overbake.
  • 4 Cool on cookie sheet for 5 minutes. Remove to wire rack to cool completely. Makes 4 to 5 dozen cookies.

More

20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC