Categorized:
- Cookies
- Desserts
Tagged:
- almonds
- brown sugar
- butter
- chocolate
- coconut
- coconut extract
- eggs
- flour
- oats
- sugar
- vanilla extract
Oatmeal Coconut Almond Chocolate Chunk Cookies
Ingredients
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter , softened
- 1 1/4 cups packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 Tbsp milk
- 1 1/2 tsp vanilla extract
- 1/4 tsp coconut extract (or 1/2 tsp for more coconut flavor)
- 3 cups rolled oats (old fashioned)
- 12 oz dark chocolate , chopped into small chunks
- 1 1/3 cups shredded coconut
- 1 cup almonds (unsalted) , chopped
Instructions
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer, fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until well blended (not pale and fluffy, just until creamy).
- Mix in eggs one at a time. Stir in milk, vanilla and coconut extract. Blend in dry ingredients then blend in oats.
- Mix in chocolate chunks, coconut and almonds (chocolate dust from chopping included, don’t waste chocolate. Also, if you want some chocolate chunks to show through, set aside about 1/4 of them to press into tops of cookies after shaping into balls).
- Shape dough into medium size balls (I did 50 grams each or a little over 3 Tbsp) and transfer to parchment paper or Silpat lined baking sheets, spacing each 2-inches apart.
- Bake in preheated oven 11 - 13 minutes. Allow to cool on baking sheet several minutes, then transfer to a wire rack to cool. Store in an airtight container at room temperature.
Notes
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