Urmeli's big, thick chocolate-coconut-oat cookies

Ingredients for 1 servings:

• 260 g mixed white and dark chocolate coating
• 255 g flour
• 1 tsp baking soda
• 2 pinches of salt
• ½ tsp baking powder
• 3 pinches of cinnamon
• 230 g butter
• 200 g brown sugar
• 100 g sugar
• 1 packet of vanilla sugar
• 2 large eggs
• ½ bottle of vanilla flavor
• 95 g coconut flakes
• 50 g almonds, chopped
• 210 g oat flakes, fine

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 57 minutes

special preparation method that guarantees large and super delicious cookies

Preheat the oven to 180°C (top/bottom heat). Line baking sheets with baking paper or baking mats. Cut the chocolate coating into fairly small cubes. Melt the butter in the microwave over very low heat and let it cool briefly. Combine the flour with the baking powder, baking soda, salt, and cinnamon. In a bowl, cream the sugars with the butter for 4-5 minutes on high speed until creamy. Add both eggs and the flavoring and mix for 1 minute on medium speed. Add the flour mixture and mix until all ingredients are well blended. Stir in the coconut flakes, oats, and almonds, then add the chocolate coating pieces and mix with a mixer. Finally, mix everything together well with a spatula. Using a teaspoon, scoop out large portions of dough (1 heaped teaspoon each), shape them into balls, and place them on the baking sheet. Bake on the middle rack for approx. 11-12 minutes. These cookies rise beautifully, don’t crumble, and are nice and thick yet crispy. They taste best when they’ve been left to sit overnight in the tin.