Toasted Coconut and Almond Oatmeal Cookies

This cookie idea came to me while watching FoodNetwork, well specifically Paula Deen. Okay, I know the whole controversy with her southern mentality of literally adding butter to everything and then recently developing Diabetes- but all that aside, she sometimes just makes some good food that pleases the soul. Although I am one to be conscious of what I eat and vote less butter always- just sometimes if your making a cookie it needs some damn butter. With that said, I was watching Paula's Best Dishes and her guest was making these oatmeal sandwich cookies to have with tea- some real southern lady stuff going on there (there were hats, raised pinkies and all). With my new love for coconut I was inspired to make a toasted coconut oatmeal cookie with almonds.

(These aren't your typical chewy oatmeal cookies- they have a bit more a cake consistency and a nice almond flavor to them. )

Servings: About 16 Cookies

Ingredients:

9 Tablespoons of Melted Butter
1/2 Cup of Brown Sugar
1/2 Cup of Sugar
2 Eggs
1 Teaspoon Vanilla
1/2 Teaspoon Almond Extract
1 Teaspoon Baking Soda
1 1/2 Cups of Flour
1 1/2 Cups of Rolled Oats
1 1/2 Cups Toasted Sweetened Coconut Flakes
1/2 Cup of Sliced Almonds Toasted

Directions:

Preheat the oven to 350 degrees.

Melt the butter. Then add the melter butter to a mix of the brown sugar, sugar, vanilla, almond extract, and eggs. Whisk until all the ingredients are incorporated and not lumpy.

In a separate bowl combine the flour and baking soda.
Add the flour mixture to the sugar mixture in small batches and mix in between.
Once fully incorporated, add the oats, coconut flakes, and toasted almonds.

Using a spoon, scoop about a spoonful size of dough onto a parchment lined cookie sheet.

Place into the oven and all to bake for 8-10 minutes.

Once done take the cookies out of the oven and then once cool enough to handle, transfer to a cooling rack and allow them to cool fully.

Happy eating!