Serves: 54
Total Calories: 122

Dough #1
1 1/2 cups flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup each sugar and packed brown sugar
1 egg large
1 teaspoon vanilla extract
Dough #2
1 cup pecans or walnuts, coarsely chopped
2 tablespoons butter or margarine
3/4 cup oats old-fashioned or quick-cooking
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup each sugar and packed brown sugar
1 cup vegetable oil
2 eggs large
1 teaspoon vanilla extract
2 cups corn flakes crushed
6 ounces semi-sweet chocolate chips (1 cup)
1/2 cup coconut flaked

1. To make Dough #1, mix flour, cocoa, baking soda, and salt. Beat butter, sugar, and brown sugar in a medium bowl with electric mixer until fluffy. Beat in egg and vanilla. On low speed, gradually beat in flour mixture. Chill 1 hour.

2. To toast nuts for Dough #2, heat oven to 400°. Place nuts and butter in a shallow baking pan or pie plate. Bake 7 to 10 minutes until lightly toasted, stirring frequently (watch carefully for even browning). Cool.

3. To make Dough #2, place oats in a blender or food processor. Cover and blend or process until like coarse flour. Mix oats, flour, baking soda, and salt. Beat sugar, brown sugar, and oil in a large bowl with electric mixer until well blended. Beat in eggs and vanilla. On low speed, gradually beat in oat mixture. Stir in toasted nuts, cornflakes, chocolate chips, and coconut. Chill 1 hour.

4. Heat oven to 350°. Grease baking sheets.

5. To assemble cookies, flatten a heaping teaspoonful of Dough #2 with your hand and top with a teaspoonful of Dough #1. Bring the sides of Dough #2 over Dough #1 and form into a ball, pinching to seal and moistening fingers as needed to prevent sticking (each ball will look a little different). Place about 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes until golden brown. Cool on wire racks.

Nutritional Facts:

Serves: 54
Total Calories: 122
Calories from Fat: 78

More Recipes from the Prize-Winning Cookies Cookbook:
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