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Yield: 8 dozen
Soy margarine 2 cups
Packed brown sugar 2-1/4 cups
Granulated sugar 2-1/4 cups
Eggs 4
Tablespoon vanilla 1 tablespoon
All-purpose flour 3-1/2 cups
Soy flour 3/4 cup
Salt 1 teaspoon
Baking soda 2 teaspoons
Baking powder 2 teaspoons
Quick-cooking rolled oats 1-1/2 cups
Shredded coconut 2 cups
Semi-sweet chocolate chips 2 cups
Whole toasted soybeans 2 cups

Cream margarine, sugars, eggs and vanilla on medium speed of mixer until blended.

Combine flour, soy flour, salt, baking soda and baking powder; mix well.

Add flour mixture to creamed mixture. Mix until ingredients are combined; do not overtax.

Add remaining ingredients, one at a time; mix well after each addition.

Lightly spray baking sheets with soy pan spray.

Drop dough onto sheets 2-inches apart, using a No. 40 scoop.

Bake at 325°F about 15 minutes or until lightly browned.

United Soybean Board
desserts, cookies



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