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!).
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
- Preheat oven to 375 degrees.
- Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy.
- 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.
- Stir in oats, coconut, chocolate, and almonds.
- 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.
- Cool cookies 1 minute, then transfer with a spatula to racks to cool completely.