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Cocoa-Coconut Oatmeal Nests
Makes about 4 dozen cookies
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Ingredients
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3/4
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cup (1-1/2 sticks) butter, softened
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3/4
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cup granulated sugar
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3/4
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cup packed light brown sugar
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2
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eggs
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1
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teaspoon vanilla extract
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2
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cups all-purpose flour
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1/4
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cup HERSHEY'®S Cocoa or HERSHEY'®S SPECIAL DARK® Cocoa
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1
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teaspoon baking soda
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1/2
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teaspoon salt
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1-1/2
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cups MOUNDS® Sweetened Coconut Flakes
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1-1/2
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cups rolled or quick-cooking oats
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Candy-coated milk chocolate eggs (optional)
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1. Heat oven to 350°F.
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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.
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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.
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© The Hershey Company
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Click here for printable version