Everything in the Pantry Cookies

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

½

teaspoon baking soda

1½

cups brown sugar, any combination of light and dark

¾

cup (11/2 sticks) unsalted butter, softened

2 large eggs

2 teaspoons vanilla extract

1½

cups flaked sweetened coconut

1¼

cups Hershey's Special Dark Chocolate chips or any combination of chocolate chips

1 cup chopped nuts, your choice

Heat oven to 370 degrees. Line baking sheets with parchment or lightly grease.

In medium bowl, thoroughly whisk flours, baking powder and soda. Set aside.

In large bowl with mixer on medium speed, beat brown sugar and butter until light. Add eggs and vanilla. Beat 30 seconds until incorporated. Scrape bowl well. Increase speed to high and beat 1 minute until light and fluffy.

Add flour mixture and beat on low speed until dough forms. Stir in coconut, chips and nuts by hand until evenly combined. Rest dough 10 minutes at room temperature.

Scoop dough into 11/2 inch balls and place 2 inches apart on cookie sheets. Gently flatten each dough ball with bottom of glass. Bake 13-15 minutes until light golden in color and cookies appear set.

Cool 10 minutes on pan before moving to rack.

Makes 48 cookies.

Baker's hint: Regular semisweet chocolate chips can be substituted for the Hershey special dark. Mix and match the nuts. Try flavored almonds and walnuts.

@Recipe nutrition:Nutrition values per serving: 119 calories; 7 g fat (4 g saturated fat), 13 g carbohydrates, 1 g fiber, 2 g protein, 17 mg cholesterol, 30 mg sodium.