Ingredients

The following ingredients have 24 Servings
  • 3/4 cup salted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup old fashioned oats
  • 1/2 cup (heaping) sweetened coconut flakes, toasted
  • 3/4 cup white chocolate chips, or chopped white chocolate
  • 3/4 cup dried blueberries

Instruction

  • Preheat oven to 350 degrees.
  • Spread coconut out in an even layer on a baking sheet. Bake for 3-4 minutes, stirring once, until coconut is light brown in color. Set aside.
  • In the bowl of an electric mixer, cream butter and sugars together on medium speed until smooth. Add eggs one at a time, and then vanilla and almond extract.
  • In a separate bowl, mix flour, baking soda, salt and oats. Gradually add to the mixing bowl on medium low speed until a dough forms. Add the toasted coconut, dried blueberries and white chocolate and mix until evenly distributed.
  • Scoop 1/4 cup size cookie dough balls onto a parchment lined baking sheet (six per sheet) and bake for 12-15 minutes or until edges are nice and brown and center is just done. Allow to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
  • Bake at 350 for 12-15 minutes.