\u00bd cup (100 g) light brown sugar<\/strong>, packed<\/p>\n\n\n\n \u00bd cup (100 g) granulated sugar<\/strong><\/p>\n\n\n\n \u00bd cup (115 g) unsalted butter<\/strong>, softened<\/p>\n\n\n\n 1 large egg<\/strong>, room temperature<\/p>\n\n\n\n 1 cup (130 g) all-purpose flour<\/strong><\/p>\n\n\n\n 1 tsp pure vanilla extract<\/strong><\/p>\n\n\n\n \u00bd tsp baking soda<\/strong><\/p>\n\n\n\n \u00bc tsp fine sea salt<\/strong><\/p>\n\n\n\n 1 cup (90 g) rolled oats<\/strong> (optional for extra chew)<\/p>\n\n\n\n \u00bd cup (45 g) shredded unsweetened coconut<\/strong><\/p>\n\n\n\n 1 cup (175 g) dark chocolate chips<\/strong><\/p>\n\n\n\n \u00bd cup (60 g) sliced or roughly chopped almonds<\/strong>, lightly toasted<\/p>\n\n\n\n Ingredients \u00bd cup (100 g) light brown sugar, packed \u00bd cup (100 g) granulated sugar \u00bd cup (115 g) unsalted…<\/p>\n","protected":false},"author":1,"featured_media":8878,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[5,3,4,2,6,7,8,9,15,14],"class_list":["post-8877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-challenge","tag-cheesy","tag-chicken","tag-food","tag-italian","tag-pasta","tag-pizza","tag-pizzeria","tag-potatoes","tag-yum"],"yoast_head":"\nInstructions<\/h4>\n\n\n\n
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Preheat your oven to\u00a0350 \u00b0F (180 \u00b0C)<\/strong>. Line two baking sheets with parchment paper.<\/li>\n\n\n\n
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy\u2014about 2 minutes.<\/li>\n\n\n\n
Mix in the egg and vanilla extract until fully incorporated.<\/li>\n\n\n\n
Sift in the flour, baking soda, and salt. Stir just until the flour disappears. (Over-mixing will toughen the cookies.)<\/li>\n\n\n\n
Fold in the oats (if using), chocolate chips, shredded coconut, and toasted almonds.<\/li>\n\n\n\n
Scoop the dough into heaping tablespoon-sized balls (\u224835 g each) and place them 2 in\/5 cm apart on the prepared sheets. Press each ball down gently to flatten the tops.<\/li>\n\n\n\n
Bake for\u00a010\u201312 minutes<\/strong>, or until the edges are golden and the centers still look slightly under-baked\u2014they\u2019ll firm up as they cool.<\/li>\n\n\n\n
Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely\u2026 if you can wait that long!<\/li>\n<\/ul>\n\n\n\nTips & Storage<\/h4>\n\n\n\n
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