Ingredients Jump to Instructions ↓

  1. 3/4 cup (1-1/2 sticks) butter , softened

  2. 3/4 cup granulated sugar

  3. 3/4 cup packed light brown sugar

  4. 2 eggs

  5. 1 teaspoon vanilla extract

  6. 2 cups all-purpose flour

  7. 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa

  8. 1 teaspoon baking soda

  9. 1/2 teaspoon salt

  10. 1-1/2 cups MOUNDS Sweetened Coconut Flakes

  11. 1-1/2 cups quick-cooking or regular rolled oats

  12. candy-coated milk chocolate eggs

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F.

  2. Beat butter, granulated sugar and brown sugar in large bowl until well blended; beat in eggs and vanilla. Stir together flour, cocoa, baking soda and salt; add to butter mixture, beating until blended. Stir in coconut and oats; drop by heaping teaspoons onto ungreased cookie sheet.

  3. Bake 8 to 10 minutes or until set. Cool slightly; press chocolate egg onto center of each cookie, if desired. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.


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