Oatmeal Chocolate Almond Cookies
Prep time
Cook time
Total time
Classic chewy Oatmeal cookies packed with chocolate chips, almonds and coconut
Recipe type: Cookies
Serves: 24 large
  • 8 ounces unsalted butter (1 cup or 2 sticks)
  • 7 ounces white granulated sugar (1 cup)
  • 7½ ounces brown sugar (1 cup packed)
  • 3 large eggs
  • 1 Tablespoon pure vanilla
  • ¼ teaspoon almond extract
  • 12 ounces unbleached all purpose flour (2¾ cups)
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 4 ounces rolled, old-fashioned oatmeal (1¼ cup) *NOT quick oats
  • 12 ounces semi-sweet chocolate chip (2 cups)
  • 2 ounces sweetened coconut flakes (3/4 cup)
  • 4 ounces slivered almonds (approximately 1 cup)
  1. Cream softened butter with sugars
  2. Add eggs and vanilla and almond extract and beat until combined
  3. Add dry ingredients of flour, baking soda and salt and mix in
  4. Add oatmeal and continue mixing just until batter comes together
  5. Stir in chocolate chips, coconut and almonds.
  6. Chill cookie batter 30 minutes.
  7. Portion cookies using cookie or ice cream scoop, large cookies will yield approximately 24 cookies
  8. Bake in preheated 375 degrees oven for 13-15 minutes.
I love the texture that coconut adds to these cookies. If you don't like coconut, just substitute extra almonds for crunch or extra chocolate chips. Enjoy!
Recipe by Country Cupboard Cookies at https://countrycupboardcookies.com/oatmeal-chocolate-almond-cookies/