Wednesday, May 26, 2010

Chocolate Almond Oatmeal Cookies

My grandmother makes these for everything...I mean everything.  My brothers request these for their Christmas gift from her.  Now because I can't leave good enough alone I had to tweak the recipe some.  I love the additions I have made. 

Start with 3 cups of old fashioned oatmeal.  You can use the quick oats but to me they are a little more mushy, the old fashioned seem to hold shape better.  6 tablespoons of cocoa, yes I know it is a lot but trust me this is what makes it Good with a capital G.  1 cup coconut, you can use unsweetened or sweetened, whatever floats your boat.  1 teaspoon vanilla, 1 teaspoon almond extract, 1 cup slivered almonds, and 1/2 teaspoon salt.  Mix all of this is a large bowl and set aside.  In a saucepan mix 2 cups sugar, 1/2 c shortening and 1/2 cup milk.  Mix and bring this to a rolling boil.  Then CAREFULLY pour the boiling mixture over the dry ingredients and stir.  Drop the mixture by spoonfuls onto wax paper.  Let these sit 2-3 hours, then place in an airtight container.  I can not tell you how long these will keep because they never make it more than a few days in our house.  But this recipe makes a ton of them, I make sure to give at least half of them away.  If not then my husband would eat all of them...and I mean all. 

If you want a more chocolaty cookie you can add 1/2 cup of chocolate chips to the dry mixture.  If you are not a fan of almonds you can either substitute them or remove them all together.  No matter how you mix it up, this is a good, easy cookie.

Chocolate Almond Oatmeal Cookies

3c old fashioned oatmeal
6tb cocoa
1c coconut
1 tsp vanilla
1 tsp almond extract
1/2 tsp salt
1c slivered almonds

Mix and set aside.

2c sugar
1/2c shortening
1/2c milk

Bring to a boil and pour over dry ingredients.  Drop by spoonful onto wax paper and let harden for a few hours.  Eat, sigh, enjoy, repeat.

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