Ingredients

  • 3/4 cup (1-1/2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups MOUNDS Sweetened Coconut Flakes
  • 1-1/2 cups quick-cooking or regular rolled oats
  • CADBURY Mini Eggs (optional)

Directions

  • 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 CADBURY Mini Egg onto center of each cookie, if desired. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

Product name

HERSHEY'S Cocoa

Product name

HERSHEY'S SPECIAL DARK Cocoa

SIMPLY DELICIOUS

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