Oatmeal cookies filled with delicious chocolate, walnuts and coconut! Take some time out of YOUR day to make about a dozen decadent cookies that only take about 13 minutes to bake. Put a little effort into making the best loaded cookies around!

Ingredients you’ll need:

1 large egg
1/2 cup unsalted butter (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 cup old-fashioned whole rolled oats (not instant or quick cook)
1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts (pecans may be substituted; or nuts may be omitted)
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 heaping cup semi-sweet chocolate chips

Directions:

1. 1. In the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), combine the egg, butter, brown and granulated sugars, vanilla, and then beat on medium-high speed until creamed and well combined-about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda, salt (to taste), and beat on low speed until just combined-about 1 minute.
3. Stop, scrape down the sides of the bowl, add the chocolate chips, and beat on low speed until just combined-about 30 seconds.
4. Using a large cookie scoop, 1/4-cup measure, or your hands-form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. TIP: Take a few chocolate chips from the underside of the dough mounds and add them to the top of each mound of dough.
5. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours-up to 5 days. DO NOT bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. When ready to bake, preheat oven to 350F and line  line a baking sheet with parchment paper or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 t0 13 minutes.

Additional Tips:

For cookies that are more well done, just keep them in a little bit longer until you are pleased. Make sure not to overbake!

Allow them to cool for about 10 minutes and they will begin to become firm. DO NOT use a rack to cool! Let them cool on the baking sheet.

You can keep the the baked cookies in the freezer for up to six months.