- 3
Ingredients
- 1 cup 1 cup Land O Lakes® Butter
- 1 3/4 cups 1 3/4 cups packed light brown sugar
- 3 3 eggs
- 2 tsp 2 tsp vanilla extract
- 1 1/3 cups 1 1/3 cups all-purpose flour
- 1/2 cup 1/2 cup HERSHEY’®S Cocoa
- 2 tsp 2 tsp baking soda
- Dash Dash of salt
- 1/2 cup 1/2 cup water
- 3 cups 3 cups rolled oats
- 1 1/2 cups 1 1/2 cups HERSHEY’®S Semi-Sweet or Milk Chocolate Chips
- 1 cup 1 cup MOUNDS® Sweetened Coconut Flakes
- 1 cup 1 cup coarsely chopped almonds
- Almond Joy® Pieces (around 1 bag depending how many you'd like to top the cookies with)
- 1 cup 1 cup MOUNDS® Sweetened Coconut Flakes
Preparation
Step 1
1.In a mixing bowl cream butter and brown sugar until light and fluffy.
2.Add the eggs and vanilla and mix well.
3.In a separate bowl, whisk together flour, cocoa, baking soda and salt; add alternately with water to the butter mixture.
4.Stir in oats, chocolate chips, 1 cup coconut and the chopped almonds, blending well.
5.Cover with plastic wrap and refrigerate for 2 hours.
6.Heat oven to 350°F. Line two cookies sheets with parchment paper.
7.Using a large ice cream scoop, drop dough about 4 inches apart onto prepared cookie sheets.
8.Top each cookies with 3-5 Almond joy pieces and sprinkle with remaining coconut.
9.Bake for 12 minutes or until set (do not overbake).
10.Cool slightly. Remove from cookie sheet to wire rack and cool completely.