When I made these cookies for my boys while they were growing up, it was a real challenge to keep them out of the kitchen long enough to let the treats cool. I still make these mouthwatering morsels for my grown-up boys today.
—ARDYS SMITH PALO ALTO, CA
PREP: 15 MIN. • BAKE: 10 MIN./BATCH • MAKES: 5 DOZEN
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1 cup flaked coconut
5 milk chocolate candy bars (1.55 ounces each)
1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Beat in oats and coconut.
2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake 10-12 minutes or until lightly browned.
3. Break each candy bar into 12 pieces; press a chocolate piece into the center of each warm cookie. Remove to wire racks.
NOTE This recipe was tested with Hershey’s milk chocolate baking pieces.