Chocolate Chunk Oatmeal Coconut Cookies

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

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

Recipe

• 1 preheat oven to 375°f (i use 350).
• 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.
• 3 add flour and mix at low speed until just blended. stir in oats, coconut, chocolate, and almonds.
• 4 arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets(i use parchment) about 8 cookies per sheet, then gently pat down each mound to about 1/2 inch thick.
• 5 bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.
• 6 cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. make more cookies in same manner.
• 7 notes: you can substitute packaged chocolate chunks instead of cutting up chocolate yourself. toast nuts in a shallow baking pan in a 350°f oven until golden, 5 to 10 minutes.