Almond Joy Cookies

(scroll down for recipe)

Again, I must say that we thoroughly tested these cookies out before sending them to Iraq. I did manage to get them in the mail before we ate too many, so I did not have to make a second batch this time!

These cookies do not taste like an Almond Joy candy bar, but they have most of the ingredients that would make up the candy bar, so I think that is where the name came from. Regardless, they are super good and the recipe yields a generous amount of cookies.

1 cup butter

1-1/2 cups white sugar

1-1/2 cups brown sugar

4 eggs

3 tsp vanilla

4-1/2 cups flour

2 tsp baking soda

1 tsp salt

5 cups chocolate chips

2 cups sweetened coconut

2 cups chopped almonds

Pre-heat oven to 375 degrees. Lightly grease cookie sheets.

Combine dry ingredients – set aside.

Cream butter and sugars together. Beat in the eggs, one at a time and add vanilla. Stir in the dry ingredients until well mixed then stir in chocolate chis, coconut and almonds.

Drop by tablespoonfuls onto cookie sheets. Flatten a little bit with the back of the spoon.

Bake for 8-12 minutes (due to oven variations adjust time as needed).

I have been inspired to start the Cookie Of The Month project so that I may pursue my love of baking, share recipes and most of all, participate in a great cause!

Each month, I will be featuring a fabulous cookie recipe that has been tried and tested (meaning that if I eat a ton of them, they must be good and they pass the test). These scrumptious cookies will be passed on to my friend Ann Losse who will ship them to Iraq or Afghanistan to one of our military’s hospital facilities for our wounded and recovering soldiers to enjoy.

My hope is that this may inspire you to do the same or to think of another way to share your blessings with someone in need.

Please feel free to share any cookie recipes that are fabulous – I will be looking for great recipes to use every month.

So, to start off my Cookie Of The Month I have baked (and thoroughly tested!) Caramel Pecan Bars. YUM!!!!! I packaged them in several small zip up storage bags and I will turn them over to Ann to mail with the next shipment of supplies. Please enjoy this recipe – I did!

Caramel Pecan Bars

1-1/2 c. quick cooking oats

1-1/2 c. flour

1-1/4 c. packed brown sugar

3/4 tsp. baking soda

3/4 cup butter, melted

14 oz. of caramels

1/2 c. whipping cream

1-1/2 c. chocolate chips

3/4 c. chopped pecans

Preheat oven to 350.

In a bowl, combine the first 4 ingredients; stir in butter.

Set aside 1 cup for topping.

Press remaining mixture into a greased 13×9 pan.

Bake at 350 for 10 minutes.

Combine caramel and cream in heavy saucepan.

Cook over low heat until melted, stirring often.

Sprinkle chocolate chips and pecans over the crust; top with caramel mixture.

Sprinkle with reserved oat mixture.

Bake for 15-20 minutes or until topping is golden brown.

Completely cool before cutting.