Chocolate Chunk Oatmeal Coconut Cookies

By Cookie67

Ingredients

• 2 sticks (1 cup) unsalted butter, softened
• 1 cup packed brown sugar
• 6 tbsp granulated sugar
• 2 large eggs
• 1 1/2 tsp vanilla
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup all purpose flour
• 2 1/4 cups old-fashioned oats
• 1 1/2 cups packaged finely shredded unsweetened coconut
• 12 oz semisweet or bittersweet chocolate (not sweetened), cut into 1/2-inch chunks (about 2 cups)
• 3/4 cup almonds with skins (4 oz) toasted, cooled and chopped

Details

Servings 24

Preparation

Step 1

1. Preheat oven to 375 degrees.

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.

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 pas halfway through baking, until golden, 15 to 18 minutes total.

4. Cool cook on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.

NOTE: You can substitute packaged chocolate chunks instead of cutting up chocolate yourself.