Almond Joy Cookies
A back story about my love for the Almond Joy Candy bar. I am not a fan of flying. I feel that the idea that my feet are so far off the ground is unnatural. Yes I have flown across the country and to Mexico and a couple of Islands and other spot in the US. But I am not a comfortable passenger. I hate morning flights because the bars in the airport are not open. If I can not have vodka before a flight my go to choice is an Almond Joy candy bar. Actually 2 candy bars. One for the pre flight and the other for in flight.
So when I saw a recipe for Almond Joy Cookies I had to make them! I tried one after it had cooled for about 20 minutes. Next time I fly I will be packing these cookies.
This recipe is from MyRecipes.com. I made 1/2 a batch and ended up with almost 4 dozen!
1 cup packed light brown sugar
1 cup granulated sugar
1 cup (8 oz.) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups (about 9 5/8 oz.) all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups semisweet chocolate chips
1 cup sweetened shredded coconut
1 cup lightly toasted sliced almonds
Line a baking sheet with parchment paper. Beat brown sugar, granulated sugar, and butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat just until blended. Add vanilla, and beat until blended.
Stir together flour, salt, baking soda, and baking powder in a large bowl. Gradually add flour mixture to butter mixture, and beat on low speed until fully incorporated, about 1 minute. Stir in chocolate chips, coconut, and almonds until evenly distributed. Cover and refrigerate dough 30 minutes or up to 1 hour.
Preheat oven to 350°F. Using a 1 1/4-inch cookie scoop or a tablespoon, drop cookie dough 2 inches apart onto prepared baking sheet. Bake in preheated oven until lightly golden, 8 to 10 minutes. Cool on baking sheet on a wire rack 5 minutes; transfer cookies to wire rack, and cool completely, about 30 minutes.