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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Soft, chocolaty cookies still warm from the oven are always a big hit. This recipe will remind you of a popular coconut-almond-chocolate candy bar. Ingredients:
2 cups all-purpose flour |
1/2 cup quick-cooking oats |
1/2 cup cocoa |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup butter or margarine |
3 (1-ounce) squares semisweet chocolate, finely chopped |
1 cup sugar |
1/2 cup firmly packed brown sugar |
2 large eggs |
2 teaspoons vanilla extract |
3/4 cup finely chopped flaked coconut |
1/2 cup slivered almonds, toasted and coarsely chopped |
Directions:
1. Combine first 5 ingredients; stir well, and set aside.
2. Combine butter and chocolate in a small saucepan; cook over low heat, stirring often, until melted and smooth. Remove from heat. Transfer mixture to a large bowl; cool completely.
3. Add sugars to chocolate mixture, beating at medium speed of an electric mixer until well blended. Add eggs and vanilla; beat until smooth. Gradually add flour mixture, beating well. Stir in coconut and almonds. Cover and chill dough 1 hour.
4. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350° for 10 minutes. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely.
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