Recipe from Chef Paul Prudhomme's "Louisiana Kitchen Cookbook"
Makes about 4 dozen
¼ pound (1 stick) unsalted butter, softened
¾ cup packed light brown sugar
2 tablespoons vanilla extract
¾ cup coarsely chopped dates
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
½ cup grated coconut
½ cup granola
¾ cup coarsely chopped walnuts
1¾ cups semi-sweet chocolate chips
how to prepare
In the large bowl of an electric mixer, cream the butter and brown sugar until smooth. Add the egg and vanilla and beat well. Stir in the dates and let the mixture sit 5 minutes to soften the dates. Then beat at high speed for 3 minutes or until very light brown and creamy. Combine the flour, baking soda, salt and baking powder in a small bowl, breaking up any lumps; stir into creamed mixture, mixing well. Stir in the coconut, granola, walnuts and chocolate chips. Drop the batter by tablespoonfuls onto a lightly greased cookie sheet about 1½ inches apart.
Bake in a 350 degree oven until lightly browned, about 10-15 minutes. Immediately remove cookies from cookie sheet and cool on a wire rack. Store in an airtight container.
Copyright © 1984 by Paul Prudhomme