Oatmeal Coconut Almond Chocolate Chunk Cookies

Ingredients

• 1 3/4 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/4 cups packed light-brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 Tbsp milk
• 1 1/2 tsp vanilla extract
• 1/4 tsp coconut extract
• 3 cups rolled oats, old fashioned
• 12 oz dark chocolate, chopped into small chunks
• 1 1/3 cups shredded coconut
• 1 cup unsalted almonds, chopped

Directions

1. Heat the oven to 350 degrees. In a mixing bowl, whisk the flour, baking soda and salt for 20 seconds, then put the bowl aside.
2. In the bowl of an electric stand mixer with the paddle attachment, beat the butter, brown sugar and granulated sugar together until the mixture is creamy and evenly combined. You are not looking for pale and fluffy here. Add the eggs one at a time, mixing after each addition, then stir in the milk, vanilla and coconut extract.
3. Add the dry mixture and mix until incorporated, then mix in the oats. Fold in the chocolate chunks, including the chocolate dust from chopping, along with the coconut and almonds. If you would like some chocolate pieces visible on top, reserve about 1/4 of the chunks to press onto the cookies after the dough is shaped.
4. Form the dough into medium balls, 50 grams each or a little over 3 Tbsp. Arrange them on parchment paper or Silpat lined baking sheets, leaving 2-inches of space between them.
5. Bake in the heated oven for 11 – 13 minutes. Let the cookies rest on the baking sheet for several minutes, then move them to a wire rack to finish cooling. Store at room temperature in an airtight container.