Cookies with the chocolate stuff stuck inside the other stuff.
Ingredients
2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
2 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 shredded sweetened coconut
1/2 teaspoon cinnamon
12 oz dark chocolate chunks (about 2 cups)
3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped
2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
2 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 shredded sweetened coconut
1/2 teaspoon cinnamon
12 oz dark chocolate chunks (about 2 cups)
3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped
Directions
While the butter is softening, toast the almonds on a baking sheet at 350 degrees for about 7 minutes, until they're golden.
While the butter is softening, toast the almonds on a baking sheet at 350 degrees for about 7 minutes, until they're golden.
Beat together the butter and both sugars. Once fluffy, add the eggs and beat well. Then beat in the vanilla, baking soda, and salt. Add the flour and mix until just blended. Stir in oats, coconut, dark chocolate, almonds, and cinnamon.
Grease baking sheets. For each cookie, measure 1/4 cup of the batter and place them about 3 inches apart on the baking sheet. Just barely pat down each cookie. Bake them at 350 degrees for about 12 minutes.
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