Chunky Breakfast Cookies

Name: Chunky Breakfast Cookies
Ingredients: 2/3 cup butter, softened; 2/3 cup packed brown sugar; 1 large egg; 1 large egg yolk; 1-1/2 cups old-fashioned oats; 3/4 cup all-purpose flour; 3/4 cup whole wheat flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup semisweet chocolate chunks; 1 cup chopped dates; 1/2 cup sweetened shredded coconut

12 ingredients

6 steps

Ingredients

2/3 cup butter, softened
2/3 cup packed brown sugar
1 large egg
1 large egg yolk
1-1/2 cups old-fashioned oats
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chunks
1 cup chopped dates
1/2 cup sweetened shredded coconut

Directions

1

Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and egg yolk. In another bowl, mix oats, flours, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.
2

Shape 1/4 cupfuls of dough into balls; flatten to 3/4-in. thickness. Place 2 in. apart on ungreased
3

.
4

Bake 13-15 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Serve warm or at room temperature. To reheat, microwave each cookie on high for 15-20 seconds or just until warmed.
5

Freeze unbaked cookies in a freezer container, separating layers with waxed paper. To use, place dough portions 2 in. apart on ungreased
6

; let stand at room temperature 30 minutes before baking. Bake as directed, increasing time by 1-2 minutes.