Ingredients

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

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 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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Product name

HERSHEY'S Cocoa

Product name

HERSHEY'S SPECIAL DARK Cocoa

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