These soft and crunchy oatmeal cookies include the smooth and creamy taste of HERSHEY’S CHIPITS Cream Cheese flavoured chips. Try it today!
Preheat oven to 350°F (180°C).
Whisk together flour, baking soda, cinnamon, salt and nutmeg in medium bowl.
Beat together butter, brown sugar and granulated sugar using handheld electric mixer in large bowl until light and fluffy, about 3 to 5 minutes. Beat in egg until blended. Beat in lemon zest, lemon juice and vanilla until blended. Beat in flour mixture just until combined. Stir in oats, cream cheese chips and coconut until incorporated.
Substitute coconut with your favourite mix-in, such as chopped nuts, seeds or dried fruit. Try chopped almonds, dried cranberries or raw green pumpkin seeds (pepitas).
Drop by tablespoonfuls (15 mL) onto parchment paper–lined baking sheet, spacing about 2 inches (5 cm) apart. Flatten slightly.
Bake for 8 to 10 minutes or until tops are set and edges are golden.
Let cool on baking sheet for 5 minutes. Transfer to wire rack to cool completely.