Ingredients
2/3 cup butter, softened2/3 cup packed brown sugar1 large egg, room temperature1 large egg yolk, room temperature1-1/2 cups old-fashioned oats3/4 cup all-purpose flour3/4 cup whole wheat flour1 teaspoon baking soda1/2 teaspoon salt1 cup semisweet chocolate chunks1 cup chopped dates1/2 cup sweetened shredded coconut
Preparation
Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. 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.
Shape dough by 1/4 cupfuls into balls; flatten to 3/4-in. thickness. Place 2 in. apart on ungreased baking sheets.
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.
