I figured as long as we went and kicked off soup season yesterday, let's get started with cookie season as well.
A favorite afternoon around here is one spent with the oven on, windows open, and tiny hands sneaking a taste of cookie dough every time I turn my back.
I recently bought some dried coconut pieces to add to trail mix, and soon decided they were just begging to go in to a cookie.
Coconut, chocolate, and toasted almonds, all packed into a chewy cookie.....the perfect way to get this season started.
Almond Joy Cookies
1 cup of butter, room temp
1/2 c white sugar
1 1/2 c brown sugar
2 tsp vanilla
3 c all purpose flour
1 1/2 tsp baking soda
1 tsp salt
2 cups chocolate chips
1 cup dried coconut, chopped into smaller pieces (you could also use 1 cup of shredded coconut if you don't have the larger pieces)
1 cup chopped almonds, toasted
to toast almonds:
chop almonds and add to a pan on medium high heat for a few minutes--stirring constantly or they will burn. They will start to lightly brown and you will smell their wonderful toasty-ness (professional cooking term)
Preheat oven to 350°
Cream the butter and the sugars until well combined.
Scrape down the side of the bowl and continue mixing while adding the eggs one at time.
Mix on medium speed until light and fluffy.
Add the vanilla.
Combine the flour, soda and salt in another bowl.
Slowly add the flour mixture, and mix until just combined, taking care not to over mix.
With a spatula fold in the chocolate, coconut, and almonds.
Drop by spoonful onto parchment lined cookie sheet.
Bake at 350° for 11-13 minutes.
They should be lightly golden on the outside and still just a bit soft in the middle.
What kind of cookies are YOU making right now?