Dear Fwends, this is Dori. *wavy paws!* I hope yoo all are enjoying a nice AugtoBER and getting excited about the arrival of Fall where we bweak free from the leash of Summer and start to dwink lots of pumpkin spice lattes, and nom on pumpkin spice muffins and pumpkin spice Spam, and pumpkin spice ... Everything!
Recently my momma got into the mood to bake some cookies, and she wanted to try making Almond Joy Cookies because Almond Joy is one of her favorite candy bars. Daddy prefers Mounds Bars, but that's not the point. The point is, Momma chose a day to bake these cookies when Daddy was finally out of the house after three weeks of not golfing due to storms and high heat. After yoo see this video, I'm sure yoo can see why she chose a day when Daddy was not home, because Daddy and Wabbit are almost one and the same in purrsonality.
Anyway, we have been hunkered down trying to get through this summer because the heat is making my momma crabby, and also she's trying to help Wabbit write his Tell All book. Gosh. I hope there's no unseamly gossip about me in it. I would have to sue.
If yoo are interested in making the cookies in the video, I have included it below. And ... maybe lock up yoor kittehs if yoo do decide to make them. Sticky coconut and kitteh fur do not go well together, even with a Pumpkin Spice Latte.
Almond Joy Cookies
2 cups semi-sweet chocolate chips
2/3 cup chopped lightly salted almonds I used Blue Diamond Low Sodium Lightly Salted - light blue bag
1 - 14 oz can sweetened condensed milk
Instructions
• Preheat the oven to 325F.
• Line a large baking sheet with parchment paper and set aside.
Note
• Parchment paper is critical for these cookies to turn out right. Silicone mats, waxed paper, etc. will yield a slightly different result.
• In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
• Stir until combined.
• Scoop out dough with a cookie scoop onto prepared baking sheet.
• Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
• Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
• Let cool on baking sheet.
• Store in airtight container.
1 - 14 oz bag sweetened coconut flakes
2/3 cup chopped lightly salted almonds I used Blue Diamond Low Sodium Lightly Salted - light blue bag
1 - 14 oz can sweetened condensed milk
Instructions
• Preheat the oven to 325F.
• Line a large baking sheet with parchment paper and set aside.
Note
• Parchment paper is critical for these cookies to turn out right. Silicone mats, waxed paper, etc. will yield a slightly different result.
• In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
• Stir until combined.
• Scoop out dough with a cookie scoop onto prepared baking sheet.
• Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
• Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
• Let cool on baking sheet.
• Store in airtight container.
Until Next Time...
