Ingredients
1
pouch Betty Crocker™ oatmeal chocolate chip cookie mix
1/2
cup butter, softened
1
egg
3/4
cup chopped pecans
1/2
cup flaked coconut
2
bars (1.4 oz each) chocolate-covered English toffee candy, chopped
16
craft sticks (flat wooden sticks with round ends)
3
oz semisweet baking chocolate, chopped
Preparation
Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in pecans, coconut and toffee until well blended.
Shape dough into 2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Flatten slightly. Insert 1 craft stick halfway into each dough ball.
Bake 13 to 14 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
In small microwavable bowl, microwave chocolate uncovered on High 30 to 60 seconds until softened and chocolate can be stirred smooth. Drizzle chocolate over cookies. Let stand until set.
