Chocolate Oatmeal
Coconut Cookies

These Chocolate Oatmeal Coconut Cookies are a step above with chocolate chunks, dark chocolate chips and almonds to give this cookie a little pizzazz.

With a dense texture and fantastic ingredients, this will soon become one of your favorite cookies recipes.

2 sticks unsalted butter, softened
1 cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 cup flour, sifted
2 1/2 cups old fashion oast
14 oz bag sweetened coconut flakes
1 cup chunk chocolate chips
1 cup dark chocolate chips
1 cup roasted almonds, whole with skins

Preheat oven to 375 degrees

Beat together butter & sugar in bowl with an electric mixer at high speed until fluffy. Add eggs, beat until just blended. Add vanilla, baking soda & salt. Mix well. Add flour mix until blended on low speed.

Carefully run a knife through almonds to coarsely chop.

Stir in oats, coconut, chocolate chips & almonds.

Drop by heaping tablespoons onto ungreased cookie sheet. Bake for 6 minutes, rotate and bake an additional 6 minutes. Cool cookies on sheet for 1 minutes, transfer with a spatula to racks to cool completely.

Make Jumbo Cookies - measure 1/4 cup dough, 3 inches apart then pat down each mound to about 1/2 inch thick. Increase cook time 3 minutes.

Excellent cookies to take to an office party
or during the holiday they are popular with
cookie exchange parties.

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