2 1/4 c. flour
1 tsp. salt
3/4 c. packed brown sugar
1 tsp. vanilla
2 eggs
1 c. coarsely chopped pecans
1 tsp. baking soda
1 stick softened butter
3/4 c. granulated sugar
1/2 tsp. water
12 oz. pkg. chocolate chips
1/2 c. coconut (opt.)

Sift together flour, baking soda, salt and set aside. Combine the stick of softened butter, both sugars, vanilla and water; beat until creamy. Beat in 2 eggs. Add flour mixture gradually; mix well. Stir in chocolate chips, pecans, and coconut (if desired).

Drop by teaspoonfuls onto greased cookie sheets and bake at 375 degrees until lightly browned for soft cookies, darker for crisp cookies. Bake approximately 10 minutes. Yield: 4 to 5 dozen.

VARIATIONS: Use dates instead of chocolate chips or use butterscotch chips or use 2 cups of raisins.