Marian Evoniuk | Pedernales EC
This “everything” cookie will keep you coming back for more. The cookie has a crunchy texture from the almonds and oats, but then you get a bite with chocolate or a tart cherry and know you’re going to eat another one (or two).
1/2 cup sliced almonds
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup coconut oil
3/4 cup sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups rolled oats
1 cup semisweet chocolate chips
1/2 cup tart dried cherries
1/2 cup shredded sweetened coconut
1. Preheat oven to 350 degrees. Place almonds into an 8-by-8-inch baking dish and toast until light golden brown, about 8 minutes. Remove and set aside.
2. While almonds are toasting, stir together flour, baking powder, baking soda and salt in a medium glass mixing bowl and set aside.
3. Place butter into a 10- or 12-inch light-colored heavy skillet and cover with a see-through lid. Heat on medium until butter is a soft brown color and emits a nutty aroma, about 5 minutes. Remove from heat, stir in the coconut oil and pour into a large glass mixing bowl. Include the browned bits on the bottom of the pan. Let stand 10 minutes.
4. Add the sugars to the butter and oil mixture using an electric mixer on medium speed until just blended. Add the eggs and beat until well blended, about 1 minute. Stir in the vanilla. Gradually stir in the combined dry ingredients followed by the rolled oats, chocolate chips, cherries, coconut and toasted almonds.
5. Using a metal scoop (cookie-size for small cookies, ice cream-size for giant cookies), drop cookie dough 2 1/2 inches apart on a parchment-lined baking sheet. Bake 10–12 minutes, until edges are a light golden brown. Remove and allow cookies to cool on baking sheet 5 minutes before enjoying.
Makes 18–24 cookies.
Dried cranberries or raisins can be substituted for the cherries.