Oatmeal cookies with peanuts, raisins and chocolate chips

Ingredients:

• 1 cup unsweetened coconut flakes
• 1 and 3/4 cups premium flour
• 1 teaspoon of baking soda
• 0.5 tsp ground cinnamon
• 0.5 tsp fine salt
• 1/4 tsp ground nutmeg
• 220 g unsalted butter, room temperature
• 1.5 cups light brown sugar
• 0.5 cup granulated sugar
• 2 large eggs
• 2 tbsp. milk
• 2 tsp vanilla extract
• 2.5 cups oatmeal
• 1 cup salted peanuts, coarsely chopped
• 3/4 cup raisins
• 3/4 tbsp. semi-sweet chocolate granules

Preparation:

1. Preheat oven to 190°C (375°F). Spread the coconut flakes evenly on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes; set aside to cool.
2. Meanwhile, in a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
3. In a large bowl, beat the butter with the brown and white sugars with a mixer on medium speed until smooth. Beat in the eggs one at a time until fully incorporated. Beat in the milk and vanilla extract until smooth. Reduce the mixer speed to low and gradually beat in the flour mixture. Stir in the oats, peanuts, raisins, chocolate chips, and toasted coconut.
4. Drop the dough, 1 tablespoon at a time, onto clean baking sheets. Bake, rotating the baking sheets halfway through, until deep golden brown, about 12 minutes. Cool the cookies on the baking sheets for 3-5 minutes, then transfer them to wire racks to cool completely.