Soft Chocolate Chippers

Directions

1. Preheat oven to 375 degrees. Grease 3 to 4 large baking sheets. In a food processor or possibly in a blender combine coconut, oats and cocoa. Process to a fine pwdr; set aside.
2. In a medium bowl, combine flour, baking soda and salt; set aside.
3. In a large mixing bowl, beat butter, brown sugar and vanilla till light and fluffy. Add in Large eggs one at a time, beating well after each addition. Continue beating at low speed while gradually adding coconut-oat mix, 1 1/2 c. at a time; beat one minute at medium speed after final addition. Stir in flour mix 1/2 c. at a time, blending well after each addition. Stir in chocolate chips and nuts.
4. Drop dough by coffee measures (1/8 c.; 2 Tbsp.), 2 inches apart, on prepared baking sheets. Use the back of a wet spoon to flatten each mound, to between 1/2 and 3/4 inch thick.
5. Bake 12 to 15 min depending on how soft you want the finished cookies. (12 minute cookies will be very soft when removed from the oven and will need gentle handling.) Cookies will hard as they cold, let cold on racks. Store in airtight container at room temperature 1 week; freeze for longer storage.
6. Note: In USA use 2 c. of brown sugar, and the baking time is 7 to 10 min.