Eileen’s Yummy Chewy Chocolate Chip Cookies

• 1/2 c (1 stick) butter, softened
• 1 egg
• 1/4 c sugar
• 1/2 c brown sugar
• 1/2 tsp vanilla
• splash of almond extract (optional)
• 1 c flour
• 1 single-serving packet Instant Brown Sugar Maple Oatmeal (about 1/3 c or 40 g; I used Nature’s Path Organic)
• 1/2 tsp soda
• 3/4 tsp kosher salt
• 1/2 c shredded or angel flake coconut
• 2/3 c -1 c chocolate chips (about 1/2 of a 12 oz package)
• 1/2 c chopped nuts (pecans, walnuts, whatever)
• a handful of raisins (optional)

Preheat oven to 375 degrees.

Mix the butter, egg, sugar, brown sugar, and vanilla until well blended (a food processor works well).

Mix the flour, Instant Oatmeal, soda, and salt until combined well (a whisk is handy).  Stir the flour mixture into the butter mixture, then add the coconut, chocolate chips, and nuts and mix well.

Drop heaping teaspoonfuls (or pecan sized) pieces of dough onto parchment lined or ungreased baking sheets.  Space the cookies about 2″ apart.  Bake for 8-10 minutes.  Cool on wire racks.