1 cup (2 sticks) butter
1 cup dark brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract*
2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife (very high altitudes may want to try adding 2 additional tablespoons of flour)
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
1 1/2 cups dark chocolate chips
3/4 cups coconut
3/4 cups dried cranberries
*If you want a stronger coconut flavor, you can substitute the 1/2 teaspoon of almond extract with 1/2 teaspoon of coconut flavor.
Instructions
Preheat oven to 325. If desired, line baking sheets with parchment paper or silicone mats.
Beat the softened butter, sugar, and brown sugar with an electric mixer until light and fluffy. Add the egg, egg yolk, vanilla, and almond extracts and mix until combined.
In a separate bowl, combine the dry ingredients (except the raisins). Add to the butter/sugar/egg mixture and mix until combined. Add the chocolate chips, coconut, and cranberries
Using a 1/4 cup ice cream scoop, drop the dough by the scoopful onto the prepared baking sheets. You should be able to get about 6 cookies per sheet. Bake in the preheated oven for 12-15 minutes or until they begin to turn light brown around the edges. Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack and cool completely. Makes about 16 giant cookies (or you can make more cookies that are smaller; you may need to adjust the bake time slightly).
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