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1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup light brown sugar
3/4 cup butter
3/4 cup granulated sugar
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. Makes about 48 cookies.
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