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My Kids’ Favorite Cookies

When I made these cookies for my boys while they were growing up, it was a real challenge to keep them away from the kitchen to let these cookies cool. I still make these mouthwatering morsels for my "boys" today. —Ardys Smith, Palo Alto, California
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    5 dozen

Ingredients

  • 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 sweetened shredded coconut
  • 5 milk chocolate candy bars (1.55 ounces each)

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Beat in oats and coconut.
  • Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake until lightly browned, 10-12 minutes.
  • Break each candy bar into 12 pieces; press a chocolate piece into the center of each warm cookie. Remove to wire racks.
Editor's Note: This recipe was tested with Hershey’s premier baking pieces.
Nutrition Facts
1 each: 91 calories, 5g fat (3g saturated fat), 12mg cholesterol, 71mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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