Chunky Breakfast Cookies

• 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

1. Preheat oven to 350u0b0. 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.

butter, brown sugar, egg, egg yolk, oldfashioned oats, flour, whole wheat flour, baking soda, salt, semisweet chocolate, dates, coconut

Taken from www.tasteofhome.com/recipes/chunky-breakfast-cookies/ (may not work)