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).