Oatmeal Chocolate Chip Cookies

This is my little sister's twist on the original. I believe the basic recipe came from the top of a Quaker Oats package. The coconut and almond butter makes the cookie, but can be omitted

• Ready In: 30 mins
• Serves: 18
• Yields: 36 cookies

Ingredients

• 1⁄2 cup butter, softened plus
• 6  tablespoons butter, softened
• 1⁄2 cup almond butter or 1⁄2 cup peanut butter
• 3⁄4 cup light brown sugar, firmly packed
• 1⁄2 cup granulated sugar
• 2  eggs
• 1  teaspoon vanilla
• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt (optional)
• 3  cups rolled oats (quick or old fashioned, uncooked)
• 2  cups chocolate chips
• 1  cup  shredded coconut
• 1⁄2 cup pecans (optional) or 1⁄2 cup walnuts, chopped (optional)

Directions

1. Heat oven to 350°F In large bowl, beat butter and sugars until creamy.
2. Add almond butter and beat.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, and salt; mix well.
5. Add oats, choco chips, coconut and pecans; mix until just incorporated.
6. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
7. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
8. Tip: the eggs mix a lot better when they're at room temperature.
9. Also, the cookie dough freezes wonderfully! Place balls of dough on the cookie sheet and put in freezer for 20mins or until solid/non-sticky, then place in a freezer-bag. No need to defrost before baking.