Chocolate Chunk Oatmeal Coconut Cookies
Chewy oatmeal cookies loaded with chocolate chunks, shredded coconut, and toasted almonds. These hearty cookies combine the perfect balance of butter, brown sugar, and vanilla with wholesome oats and rich chocolate pieces.
Ingredients
- •2 sticks unsalted butter
- •1 cup packed brown sugar
- •6 tablespoons granulated sugar
- •2 large eggs
- •1½ teaspoons vanilla
- •½ teaspoon baking soda
- •½ teaspoon salt
- •1 cup all-purpose flour
- •2¼ cups old-fashioned oats
- •1½ cups unsweetened coconut
- •12 oz semisweet chocolate
- •¾ cup almonds
- •toasted
- •cooled
- •and chopped
Cooking Instructions
- 1.
Preheat oven to 375°F.
5 min
- 2.
Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and almonds.
10 min
- 3.
Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.
18 min
- 4.
Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.
20 min
