Prep 20 mins
Cook 1 hr
This recipe is from Gourmet August 2001. My Mom made these and set some out for our arrival. She had the rest of her batch in the freezer. They were SO good- we needed more and were trying to gnaw on frozen cookies :) The recipe is as written. I use parchment/silpat instead of buttering the pan. The recipe is great with mini chips and macadamia nuts as well. I found 375 degrees to be too high and have reduced temp to 350 degrees. I also had sweetened coconut on hand- so omitted the granulated sugar and it was fine. Enjoy!
- 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 packaged finely shredded unsweetened coconut
- 12 ounces semisweet chocolate (not unsweetened) or 12 ounces bittersweet chocolate, cut into 1/2-inch chunks (not unsweetened)
- 3⁄4 cup almonds, with skins toasted, cooled, and chopped (4 oz)
- Preheat oven to 375°F (I use 350).
- 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.
- Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets(I use parchment) about 8 cookies per sheet, then gently pat down each mound to about 1/2 inch thick.
- Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.
- Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.
- Notes: You can substitute packaged chocolate chunks instead of cutting up chocolate yourself. Toast nuts in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes.