It is now May, which means that college students all over the country are beginning finals or in the last few weeks of their classes. Two short years ago I was in the same position, getting ready to finish my last semester of college and with that take my last set of finals.
Studying was pretty much the last thing that I ever wanted to do, and like any college kid would go to great lengths to procrastinate. I would do the usual procrastination, go to the library with friends, get something to eat, do laundry, watch a really bad movie on HBO just because it was on. The one thing that escalated throughout college was the baking that I did to procrastinate. I would make cookies, cakes, and of course winter finals included gingerbread houses that stick around until March when it would meet its demise with the front wheel of my car (side note it is not as thrilling as we thought seeing a gingerbread house collide with the front wheel of my car at 30mph)
This brings me to today’s post. In honor of all you college kids out there, I have decided to bake some cookies and remember what it was like 2 years ago. Chocolate chip cookies are my favorite, but I decided to put a little twist on them. I love the candy bar Almond Joy. For you international readers an Almond Joy is coconut base with a whole almond on top. This is then covered in milk chocolate). These cookies are inspired by that and include chocolate chips, coconut, and sliced almonds!
To make these, I just used the Toll House chocolate chip cookie recipe with a few changes.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (a 12 0z bag works as well) Milk Chocolate Chips
- 2/3 cup sliced almonds
- 1 cup (or 7 oz bag) coconut shredded coconut
1. Turn your oven on to 360 degrees
2. In a bowl combine the flour, baking soda, and salt. In a mixing bowl cream the butter, brown sugar and granulated sugar until a nice creamy consistency. Add the vanilla and one egg. Mix. Add second egg. Mix. Continue mixing while gradually adding the flour. Stir in the almonds, coconut and milk chocolate chips.
3. With a spoon, drop balls of the dough on a baking sheet with nonstick surface. Bake for 10-14 minutes until done. (will vary based on your oven and size of cookies)
Share with your friends! Good luck with the studying and if you are trying to procrastinate I hope this helps.