2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all purpose flour
2 1/2 cups old-fashioned oats
1 1/2 cups packaged finely shredded sweetened coconut
12 ounces (about 2 cups) semisweet chocolate chips
3/4 cups almonds with skins, chopped
Preheat oven to 375 degrees.
Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy.
Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt.
Add flour and mix at low speed until just blended.
Stir in oats, coconut, chocolate, and almonds.
Arrange 2 tablespoons mound of cookie dough about 3 inches apart on a large baking sheet, then gently pat down each mound.
Bake on middle rack for about 15 minutes.
Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely.
Makes about 24 large cookies.
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