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Jane's Coconut, Oatmeal & Chocolate Chunk Cookies

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"From Donatella Arpaia People Magazine Issue"

Serves 3 dozen | Prep Time | Cook Time 10-11 minutes

Why I Love This Recipe

Jane Quintana 2019

Ingredients You'll Need

1 3/4 cup whole-wheat flour
1 tsp. baking soda
1/2 tsp. table salt
1 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 tsp. vanilla extract
1/2 tsp. coconut extract
2 1/2 cups uncooked old-fashioned regular rolled oats
10 oz. dark chocolate, roughly chopped
1 1/3 cup unsweetened shredded coconut
1 cup roughly chopped unsalted almonds or walnuts


Preheat oven to 350°. Sift together flour, baking soda and salt into a medium bowl; set aside.
Beat butter, brown sugar, and granulated sugar with a stand mixer fitted with a paddle attachment on medium-high speed until fluffy, about 3 minutes. Beat in eggs, vanilla and coconut extracts until just combined, about 1 minute. With mixer running on low, gradually add flour mixture, beating just until combined, 1 minute. Add oats, chocolate, coconut, and nuts, beating until just combined, 1 minute.

Drop dough by 2-tablespoon amounts on a baking sheet lined with parchment paper, spacing 2 inches apart.
4. Bake until just set but centers are still soft, 10 to 11 minutes. Let cool on baking sheet 5 minutes. Transfer to a wire rack to cool completely, about 5 minutes. Repeat with remaining dough.

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