Description
These cookies have the most amazing chewy texture, the flavors are deep and warm, and they are big and soft with a crisp edge like cookies from your favorite bakery!
Ingredients
- 3/4 cup salted butter, softened
- 1 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup old fashioned oats
- 3/4 cup sweetened coconut flakes, toasted
- 1/2 cup sliced almonds, chopped finely
- 3/4 cup raisins
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, cream butter and sugars together on medium speed until smooth. Add eggs one at a time, and then vanilla extract.
- In a separate bowl, mix flour, baking soda, ground cinnamon, ground cloves, salt and oats. Gradually add to the mixing bowl on medium low speed until a dough forms. Add the toasted coconut, raisins and almonds and mix until evenly distributed.
- Scoop 1/4 cup size cookie dough balls onto a parchment lined baking sheet (six per sheet) and bake for 14-15 minutes or until edges are nice and brown and center is just done. Allow to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
To Toast Coconut
- Spread coconut out in an even layer on a baking sheet. Bake for 3-4 minutes at 350 degrees, stirring once, until coconut is light brown in color. Watch closely as it burns easily.
