Almond Joy Cookies

I received a request recently from Mr. MVP to make chocolate chip cookies. I love a good chocolate chip cookie, but I wanted to make something more, well, special.

This is a spin on the chocolate chip cookie, with chocolate chunks, almond, and coconut–like an Almond Joy candybar cookie.

1 1/2 cups whole wheat flour
3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup brown sugar
1 cup sugar
½ cup unsweetened coconut
1 tablespoon unsweetened cocoa powder
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon almond extract
4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
3 bars of dark chocolate, roughly cut (3.25 oz., each bar)
1 cup silvered almonds, chopped

Mix flour, oats, coconut, cocoa powder, baking powder, baking soda, and salt in a bowl.

Beat sugars and butter until fluffy.

Add eggs and extracts.

Add dry ingredients and stir just until blended. Stir in chocolate and almonds.

Drop teaspoon-sized drops on cookie sheets lined with silicon sheets or parchment paper, with about an inch between drops of dough.

Cook for 10-12 minutes in preheated oven, at 350 degrees.


Bonus: top with fresh whipped cream and strawberries (pictured).