Chocolate Chip Cookies with Toffee and Coconut

Originally from Cooking Pleasures Magazine

2/3 cup unsalted butter, softened

2/3 cup shortening

1 cup sugar

1 cup packed brown sugar

2 eggs

2 tsp vanilla extract

3 1/2 cups self-rising flour

3/4 cup semi-sweet chocolate chips

3/4 cup white baking chips

3/4 cup toffee bits

3/4 cup sweetened flaked coconut

Heat oven to 375 degrees.  Grease baking sheets. 

In large bowl, beat butter and shortening at medium speed 30 seconds or until blended.  Add sugar and brown sugar; beat until combined.  Beat in eggs and vanilla until well blended.  At low speed, slowly beat in flour.  Stir in chocolate chips, white baking chips, toffee bits and coconut.

Drop dough by rounded tablespoons onto baking sheets.  Bake, one sheet at a time, 10 to 12 minutes or until  light brown.  Place cookies on wire racks; cool completely.

Thoughts and Tips:

If you don't have self-rising flour on hand, for each cup of flour you can substitute 1 cup of flour plus 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp baking soda.

I really didn't think that the coconut added anything to these and will leave it out the next time.  They also didn't have enough toffee or chocolate for our tastes, so I will probably double the amount of each of those chips and leave out the white chocolate chips next time.  Definitely do not over bake or they get really hard.  Err on the side of underdone!