Name: Almond Joy Oatmeal Cookies
Ingredients: 1 cup (2 sticks) unsalted butter, softened: Provides richness and a tender crumb. Make sure it’s properly softened, not melted, for the best texture.; ¾ cup granulated sugar: Adds sweetness and contributes to the cookies’ spread and crisp edges.; ¾ cup packed light brown sugar: Lends moisture, chewiness, and a deeper molasses flavor.; 2 large eggs: Act as a binder and add richness and structure.; 1 teaspoon vanilla extract: Enhances all the other flavors in the cookie.; 1 ½ cups all-purpose flour: The primary structural component of the cookies.; 1 teaspoon baking soda: The leavening agent that helps the cookies rise and spread.; ½ teaspoon salt: Balances the sweetness and brings out the other flavors.; 3 cups old-fashioned rolled oats (not instant): Provide that signature chewy texture and hearty oat flavor. Do not use quick oats or instant oats, as the texture will be different.; 1 ½ cups sweetened shredded coconut: Delivers the unmistakable sweet, tropical flavor of an Almond Joy.; 1 cup semi-sweet chocolate chips or chunks: For pockets of melty chocolate goodness. You can also use milk chocolate if you prefer a sweeter cookie, or dark chocolate for a more intense flavor.; 1 cup whole or slivered almonds, roughly chopped and lightly toasted: Adds a delightful crunch and nutty flavor. Toasting them beforehand significantly enhances their aroma and taste.

Ingredients

Scale

Here’s what you’ll need to create these delightful Almond Joy Oatmeal Cookies, bringing that beloved candy bar flavor into a classic cookie form:

1 cup (2 sticks) unsalted butter, softened: Provides richness and a tender crumb. Make sure it’s properly softened, not melted, for the best texture.
¾ cup granulated sugar: Adds sweetness and contributes to the cookies’ spread and crisp edges.
¾ cup packed light brown sugar: Lends moisture, chewiness, and a deeper molasses flavor.
2 large eggs: Act as a binder and add richness and structure.
1 teaspoon vanilla extract: Enhances all the other flavors in the cookie.
1 ½ cups all-purpose flour: The primary structural component of the cookies.
1 teaspoon baking soda: The leavening agent that helps the cookies rise and spread.
½ teaspoon salt: Balances the sweetness and brings out the other flavors.
3 cups old-fashioned rolled oats (not instant): Provide that signature chewy texture and hearty oat flavor. Do not use quick oats or instant oats, as the texture will be different.
1 ½ cups sweetened shredded coconut: Delivers the unmistakable sweet, tropical flavor of an Almond Joy.
1 cup semi-sweet chocolate chips or chunks: For pockets of melty chocolate goodness. You can also use milk chocolate if you prefer a sweeter cookie, or dark chocolate for a more intense flavor.
1 cup whole or slivered almonds, roughly chopped and lightly toasted: Adds a delightful crunch and nutty flavor. Toasting them beforehand significantly enhances their aroma and taste.

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Instructions

Follow these steps carefully to bake the perfect batch of Almond Joy Oatmeal Cookies:

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps with even baking.
Toast Almonds (Optional but Recommended): If your almonds aren’t already toasted, spread them on a small baking sheet and toast in the preheated oven for 5-7 minutes, or until fragrant and lightly golden. Let them cool completely, then roughly chop them. This step seriously elevates the almond flavor.
Cream Butter and Sugars: In a large mixing bowl, using an electric mixer (stand or handheld), beat the softened unsalted butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl occasionally.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until just combined.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually Add Dry to Wet: Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed until just combined. Be careful not to overmix at this stage, as it can lead to tough cookies.
Stir in Oats and Mix-Ins: Stir in the old-fashioned rolled oats until they are evenly distributed. Then, gently fold in the sweetened shredded coconut, chocolate chips/chunks, and the toasted, chopped almonds. The dough will be thick.
Portion Dough: Drop rounded tablespoons of dough (about 1.5 to 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. A cookie scoop works wonderfully for uniform cookies.
Bake: Bake for 12-15 minutes, or until the edges are golden brown and the centers are set but still slightly soft. Ovens vary, so start checking around the 12-minute mark. For chewier cookies, err on the side of slightly underbaking.
Cool: Let the cookies cool on the baking sheets for 5 minutes. This allows them to set up further before you move them. Then, carefully transfer the cookies to a wire rack to cool completely.
Enjoy and Store: Once cooled, enjoy your delicious homemade Almond Joy Oatmeal Cookies! Store any leftovers in an airtight container at room temperature for up to 5 days.

Nutrition

Serving Size: one normal portion
Calories: 220
Sugar: 14g
Fat: 12g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g