Chocolate Coconut Oaties

Name: Chocolate Coconut Oaties
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: about 4-1/2 dozen.
Ingredients: 1-1/4 cups butter, softened; 1 cup packed brown sugar; 1 large Eggland's Best egg; 2 cups all-purpose flour; 2 cups quick-cooking oats; 1 teaspoon salt; 1 cup miniature semisweet chocolate chips; 1 cup sweetened shredded coconut

There are those nights when you just need a sweet treat. I hit the pantry and improvised this recipe on the fly. The secret is the mini chocolate chips—you get a little melty goodness in every single bite.—Emily Tyra, Milwaukee, Wisconsin

Ingredients

1-1/4 cups butter, softened
1 cup packed brown sugar
1 large Eggland's Best egg
2 cups all-purpose flour
2 cups quick-cooking oats
1 teaspoon salt
1 cup miniature semisweet chocolate chips
1 cup sweetened shredded coconut

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture. Stir in chocolate chips and coconut.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. square cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets.
Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool.
Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Bake as directed.