This recipe is a new look at one of my childhood favourites. The original recipe calls for coconut, but I’ve chosen to make it with toasted almonds. Mostly to appease my in laws who collectively agree that coconut serves no purpose (crazy, right?) But also because it seemed like a delicious experiment. This recipe is super quick and easy to make, but it can be a tiny bit fussy. If you don’t cook the butter/sugar long enough, the cookies won’t set properly. If you cook the butter/sugar too long, then the cookies will be dry and crumbly. Here are a couple of tips to keep in mind:
1: It’s important to have all the dry ingredients mixed together and ready to go before you start melting the butter and sugar together.
2: As soon as the butter/sugar comes to a rolling boil remove it from the heat and mix in the dry ingredients.
3 Cups Rolled Oats
3/4 Cups Toasted Almond slivers
1/2 Cup Cocoa
pinch of salt
1 Cup Brown Sugar
1 Cup White Sugar
1/2 Cup of Butter
1/2 Cup Milk
1 tsp Vanilla
Combine the oats, almonds, cocoa and salt. Set aside. In a large pot, bring the butter, sugar, milk and vanilla to a full rolling boil (about 3 minutes). Remove the pot from the heat and quickly stir in the oat mixture. Drop by spoonfuls onto a baking sheet and refrigerate until set. Makes about 24 cookies.