Oatmeal Chocolate Coconut Cookies with Toasted Almonds is a moist and chewy cookie, perfect for lunches, snacks, weekend treats, bake sales. Well, to be honest, they’re just about perfect for anything… and perfectly addictive.
It seems that I’m making at least a batch of cookies every week. Chocolate chip has always been the favorite, but any and every cookie, it seems, is gobbled up as quickly as I can make them.
These, however, are especially yummy.
I think it’s the toasted almonds, combined with the coconut… and who doesn’t love oatmeal chocolate chip?
Experiment with adding chocolate chips and chocolate chunks. Chocolate chunks are especially delicious as some hold their shape while other chunks melt into the crumb of the cookie. Dark, semi-sweet, milk chocolate… all of them work. Just use your favorite.
They freeze well… and ship to a college dorm room very well too. Smile. They don’t last long there though!
Oatmeal Chocolate Coconut Cookies with Toasted Almonds is a moist and chewy cookie, perfect for lunches, snacks, weekend treats, bake sales. Well, to be honest, they’re just perfect for anything… and perfectly addictive. They’re a new favorite in my house.
- 2 sticks butter, softened (1 cup)
- 1 cup packed brown sugar
- 3 tablespoons sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2–1/2 cups old-fashioned oats
- 1 cup dried shredded coconut
- 1–1/2 cup chocolate chunks or chips
- 3/4 cup whole almonds, toasted and chopped
Preheat the oven to 375 degre3es F and line a baking sheet with parchment paper or spray with non-stick cooking spray.
Cream together the butter, brown sugar and white sugar in a stand mixer until fluffy. Beat in the eggs and then the vanilla. Add flour, baking soda, and salt; continue to mix until combined. Stir in the oats, coconut, chocolate, and almonds.
Using a cookie scoop, portion scoops of dough onto the prepared baking sheet. Bake for 10-13 minutes, depending on the size of the cookie. Cool cookies on the baking sheet for 1 minute before transferring to a cooling rack.
Notes on coconut: I use a sweetened coconut because I always have that in my pantry. If you’re using an unsweetened coconut, increase the white sugar to 6 tablespoons.