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.