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Ingredients
- 1 cup shortening
- 1 3/4 cups packed light brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 1/3 cups flour
- 1/2 cup Hershey's cocoa
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup water
- 3 cups rolled oats or quick-cooking oats
- 2 cups (12-ounce package) Hershey's dark chocolate or semi-sweet chocolate chips, divided
- 2 cups coconut flakes, divided
- 1 cup coarsely chopped nuts
Preparation
Step 1
1. Beat shortening, brown sugar, eggs and vanilla in a large bowl until blended. Stir together flour, cocoa, baking soda and salt; add alternately with water to shortening mixture. Stir in oats, 1 cup chocolate chips, 1 cup coconut and nuts, blending well. Cover; refrigerate hours.
2. Heat oven to 350 degrees. Lightly grease cookie sheet. Using a 1/4-cup ice cream scoop or measuring cup, drop dough about 4 inches apart onto prepared cookie sheet. Sprinkle cookie tops with remaining coconut. Top with remaining chocolate chips (about 9 chips per cookie); lightly press into dough.
3. Bake 10 to 12 minutes or until set (do not overbake). Cool slightly; remove from cookies sheet to wire rac. Cool completely.