Saturday was our granddaughter Savannah’s sweet sixteen birthday, and in honor of the occasion I invented a new cookie. We took them (well, most of them) to her Sunday, when we up to Kilgore for a little lunch celebration with her. What I did—I do this a lot—is I took a basic recipe and tweaked it a bit—quite a bit this time—and came up with a new cookie. I’m calling these “Savannah Sweets”! Here’s the recipe for anyone who’d like to try them:

SAVANNAH SWEETS COOKIES

 Ingredients

1 cup firmly packed brown sugar

1/2 cup butter softened

1/2 cup Nutella®

1 egg

1 teaspoon vanilla

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips (Milk chocolate chips are good too!)

1 cup flaked coconut

Sugar to roll cookies in prior to baking

Directions

Heat oven to 350°F.

Combine brown sugar, butter and Nutella® in bowl. Beat on medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder, baking soda and salt. Beat at low speed until well mixed. Add chocolate chips and coconut. Beat at low speed (or mix by hand with fork until well mixed.

Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets; flatten balls in criss-cross pattern with fork dipped in sugar. Bake 8-10 minutes or until edges are lightly browned.