Nutty Oatmeal Chocolate Chunk Cookies

Nutty Oatmeal Chocolate Chunk Cookies are thick oatmeal cookies with lots of nuts, coconut and chocolate chunks. These cookies are very thick and keep well.

Course Dessert

Cuisine American

Keyword Chocolate Chunk Cookies, Oatmeal

Prep Time 10

Cook Time 15

Total Time 25

Servings

Author Anna

Cost 5

Ingredients

2 sticks unsalted butter, cold, cut into chunks (230 grams)
1 cup light brown sugar, lightly packed (190 grams)
½ cup cane sugar (aka regular granulated sugar) (95 grams)
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
¼ teaspoon cinnamon can use more if desired**
1 teaspoon plus a tiny pinch salt. Reduce to ½ teaspoon if using salted butter
250 grams of flour. This is about 2 cups of sifted AP but I recommend weighing. Also, I like using a mixture of half bread flour and half all-purpose.
2 cups oats old fashioned type
1 cup finely shredded unsweetened coconut (56 grams)
10 oz bittersweet chocolate chips or your favorite chocolate
1 cup roasted almonds, slightly heaping or 130 grams (130 grams)
Optional: A handful or so of butterscotch chips

Instructions

In the bowl of a stand mixer with a paddle attached, beat the butter until creamy. Add sugars and beat for about 4 more minutes, scraping the bowl often.
Add eggs one at a time and beat until just blended, then beat in vanilla, (cinnamon, if using) baking soda and salt, scraping bowl often.
Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and nuts.
Using a ⅓ cup measure as a scoop, scoop up about 18 mounds of cookie dough and set on a plate lined with plastic wrap. Mold each mound into a compact ball and then flatten slightly.
Chill flattened dough portions overnight or for as long as you can stand to wait. If you are in a hurry, you can skip the chilling, but the cookies are better when made with chilled dough.
When ready to bake, place on parchment lined baking sheets.
Arrange oven rack so that it is in the top third of the oven, and bake the cookies for about 15 to 18 minutes at 375.
Alternatively, you can just bake at 350 for slightly longer or at 325 for 20 minutes. I sometimes find that baking cookies in the higher part of the oven at a higher heat makes for thicker cookies, but ovens vary.

Notes

You can leave the cinnamon out if you prefer. I normally don't like cinnamon in chocolate chip type cookies, but in this case a little tiny bit of it enhances the cookie. If you want a more pronounced cinnamon flavor the cookies are still good with up to ½ teaspoon.