HERSHEY'S Cocoa Crusted Tropical Cookies
Details
- Timing
- Timing
- Total:
- Skill Level:
- Beginner
- Yields:
- 5-6 cookies
Directions and Ingredients
Ingredients
-
¾ cupcastor sugar
-
¾ cuplight brown sugar
-
¾ cupbutter, softened
-
2 tablespoonsmango pulp
-
1 teaspoonvanilla extract
-
2 cupsall-purpose flour
-
1 teaspoonbaking soda
-
1 teaspoonbaking powder
-
½ teaspoonsalt
-
1 ½ cups
-
1 ½ cupsquick-cooking regular rolled oats
-
¼ cupcandied mango chopped
-
Candy coated chocolate eggs (optional)
READY TO MAKE THIS RECIPE
Directions
Equipment Needed
1 large bowl
1 greased cookie sheet
Oven
1
Preheat the oven at 175°C.
2
Beat butter, castor sugar, mango pulp, brown sugar, vanilla extract in a large bowl until well blended.
3
Stir together flour, HERSHEY’S COCOA Natural Unsweetened, baking soda, baking powder and salt.
4
Add to butter mixture, beating until blended.
5
Stir in coconut, candied mango and oats; drop by heaping teaspoons onto an ungreased cookie sheet (you can dust flour on a baking sheet).
6
Bake for 8-10 minutes in a preheated oven.
7
Cool slightly and press chocolate egg onto the center of each cookie, if desired.
8
Remove from cookie sheet to wire rack. Cool completely.
