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Almond Joy Oatmeal Cookies

Reminiscent of an Almond Joy chocolate bar, these flavourful oatmeal cookies are loaded with chocolate chunks, toasted almonds, and shredded coconut.
Course: Dessert, Snack
Cuisine: American
Keyword: Almonds, Chocolate, Coconut, Cookies, Rolled oats
Servings: 11 cookies
Author: nattycakes

Ingredients

  • ½ cup unsalted butter, room temperature*
  • ½ cup brown sugar, lightly packed
  • 3 tablespoons granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon real vanilla extract
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup all-purpose flour
  • 1 cup rolled oats
  • ¾ cup shredded coconut*
  • ⅓ cup almonds, toasted and coarsely chopped*
  • 1 cup (6 oz) semi-sweet or dark chocolate, chopped into chunks

Instructions

  • Preheat oven to 375°F and line two baking sheets with parchment paper or silicone baking mats.
  • In a large bowl, beat the butter with an electric mixer to help soften it, then add the sugars. Cream together, beating on high until mixture lightens in colour slightly, about 2 minutes. Add the egg and vanilla and mix until combined.
  • Sprinkle the baking soda, salt, and flour over the mixture and mix until blended and no flour is visible. Add the rolled oats and coconut and mix until combined. Stir in the almonds and chocolate. If the dough is excessively sticky, add more flour a tablespoon at a time until the dough is a workable consistency, adding no more than 4 tablespoons of flour.
  • Scoop out ¼ cup mounds of dough and use your hands to form a ball. Place on lined baking sheets 3 inches apart and pat down slightly to flatten the ball. Bake for 12-15 minutes or until edges are golden brown and centres of cookies are set. Cool for a couple minutes on the pans, then remove and let cool completely on wire racks.

Notes

  • Using room temperature butter is important. Leave the butter out the night before baking so that it's very soft. If you're rushed for time, cut the butter into small pieces and let soften for a couple hours. Or if you want to make the cookies right away, microwave the butter on low power for short bursts (20 seconds), stirring and making sure it doesn't melt.
  • Coconut - I always bake with unsweetened but sweetened coconut will work great too.
  • Toast almonds in your preheated oven for 5-10 minutes on a pan in a single layer until lightly browned OR in a microwave on a plate in a single layer for 1-2 minutes on high.