Ingredients
1-1/4 cups butter, softened1 cup packed brown sugar1 large egg, room temperature2 cups all-purpose flour2 cups quick-cooking oats1 teaspoon salt1 cup miniature semisweet chocolate chips1 cup sweetened shredded coconut
Preparation
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. 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. Cover and 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-lined baking sheets.
Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool.
