Add eggs and vanilla and almond extract and beat until combined
Add dry ingredients of flour, baking soda and salt and mix in
Add oatmeal and continue mixing just until batter comes together
Stir in chocolate chips, coconut and almonds.
Chill cookie batter 30 minutes.
Portion cookies using cookie or ice cream scoop, large cookies will yield approximately 24 cookies
Bake in preheated 375 degrees oven for 13-15 minutes.
Notes
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/