Fudgy Joy Cookies

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.

This recipe goes with Two-Tone Cookies

Yield: 3 1/2 dozen
Recipe from Oxmoor House

More From Oxmoor House


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

Preparation

  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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