food fanatic.bookaholic.mommy

Today, October 29th, is National Oatmeal Day!  What better way to celebrate than by baking a batch of oatmeal cookies. I loved these oatmeal cookies. They aren’t your typical oatmeal cookies…these ones are loaded with lots of good stuff like coconut, almonds and chocolate chunks. 

The resultant cookies are thin with a great crispy texture (thanks to all those almonds and coconut!).

If you start them now, these tasty treats will be ready to eat in about half an hour. So what are you waiting for?

Chocolate-Chunk Oatmeal Coconut Cookies

(from Gourmet’s Casual Entertaining cookbook)

  • 2 sticks (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 finely shredded unsweetened coconut
  • 12 oz semisweet or bittersweet chocolate, cut into 1/2 ” chunks (2 cups)
  • 3/4 cup almonds with skins (4 oz) toasted, cooled and chopped
  1. Preheat oven to 375 degrees.
  2. Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy.
  3. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt.  Add flour and mix at low speed until just blended.
  4. Stir in oats, coconut, chocolate, and almonds.
  5. Drop 1/4 cup douhg for each cookie onto large lightly greased baking sheets, about 3 inches apart, then gently pat each down until about 1/2″ thick. bake in upper and lower thirds of oven, switching position of and rotating pans halfway through baking, until golden, about 15 to 18 minutes.
  6. Cool cookies 1 minute, then transfer with a spatula to racks to cool completely.
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