Everything Oatmeal Cookies

TOAST ALMONDS AND COCONUT:

1. Center the baking rack in the oven. Preheat the oven to 300°.
2. Spread the chopped almonds on a baking sheet and bake for 10-15 minutes or until toasted and light brown.
3. On another baking sheet, spread the coconut in a single layer and cook for 7-10 minutes, stirring once until light brown.
4. Let the almonds and coconut cool while you assemble the cookie dough.

FOR THE COOKIES:

1. Turn the oven up to 350°. Line a cookie sheet with parchment paper and set aside.
2. In a medium bowl, whisk the flour, baking soda and salt together. Set aside.
3. In a large bowl combine the brown sugar and room temperature butter. Use a hand mixer to cream the butter and sugar together for 3 minutes, scraping down the sides of the bowl with a rubber spatula. Beat until very light and fluffy.
4. Add the egg and vanilla and beat until well mixed.
5. Add the flour mixture to the butter and mix until the dry ingredients are just incorporated.
6. Add the oatmeal, chocolate chips, dried cranberries, toasted almonds and coconut (or whatever your substitions are). Mix well with a wooden spoon or spatula.
7. Use a 1 ounce cookie scoop (2 tablespoons) to portion out the cookie dough or drop by rounded tablespoonfuls (2-inches apart) onto the prepared baking sheet. Sprinkle the cookies with a small pinch of flaky sea salt.
8. Bake for 7 minutes, then rotate the sheet pan 180° and continue to bake for 5-7 minutes or until the edges are browned.
9. Remove from the oven and cool for 1-2 minutes on the pan. Transfer the oatmeal cookies to a wire cooling rack and cool for about 5 minutes, so they can set.
10. Store cookies in an airtight container.