Coconut-Almond Oatmeal Cookies

Deliciously chewy and slightly crisp, these Coconut-Almond Oatmeal Cookies combine the nutty flavor of toasted coconut with crunchy almonds, perfect for a sweet treat or snack.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 24

Ingredients

1 1/2 cups rolled oats

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

3/4 cup sweetened shredded coconut

3/4 cup chopped almonds

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, combine rolled oats, flour, baking soda, baking powder, and salt.

3. In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy.

4. Add the egg, vanilla extract, and almond extract to the sugar-butter mixture and mix well.

5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.

6. Stir in the shredded coconut and chopped almonds.

7. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them 2 inches apart.

8. Bake for 12-15 minutes or until the edges turn golden brown.

9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Storage

Store cookies in an airtight container at room temperature for up to 5 days.

Reheating

Enjoy at room temperature or reheat in a 300°F oven for 5 minutes for a freshly baked feel.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.