Confession time, I’m a stress baker. No, that’s not another name for a high strung stoner. It means that when I feel overwhelmed I am inexplicably compelled to bake things. Yes, it’s counter intuitive because at these moments in my life, I don’t have time to bake. I don’t even have time to eat cookies, none-the-less make them from scratch, but unfortunately, I find myself unable to concentrate until the last batch or tin or pan is out of the oven and cooling.
I work two pretty much full-time jobs. I am a photographer and a freelance writer. I can see many of you nodding and thinking things like “It must be nice to do your work in your underwear on your own schedule.” You would be right, except that I spend most of my time desperately trying to wedge 40+ hours of work into the two days Harper goes to preschool every week. I have never had a week where I wasn’t up at least two nights well after midnight scurrying to finish an article or get a session put together from someone. On top of that, there is being a mom, a friend, a wife, and a person (not necessarily in that order). So, sometimes I get stressed out and when my usually dance party or marshmallow overindulgence doesn’t work, it is time to bake something. Today it was Almond Joy Cookies because I love coconut and almonds and who doesn’t love chocolate. The recipe was unceremoniously lifted from here , amended, and doubled. It makes about four dozen cookies. I only used two cups of semisweet chocolate chips and felt these were plenty sweet.
Almond Joy Cookies
(makes approximately 4 dozen reasonably sized cookies)
- 1 cup butter at room temperature (two sticks)
- 1 1/2 cups brown sugar
- 1 1/2 cups white sugar
- 4 eggs
- 3 tsp vanilla extract
- 4 1/2 cups flour
- 2 tsp baking soda
- 1 tsp kosher salt
- 2 cups semisweet chocolate chips
- 2 cups shredded sweetened coconut
- 2 cups slivered or chopped almonds
Preheat your oven to 375° F. Mix the butter and both types of sugar until it appears fluffy and creamy. Add the eggs, one at a time, mixing until just incorporated. Don’t over mix. In a separate bowl mix the baking soda, salt, and flour together, sifting with a fork. Slowly add the dry ingredients to the wet ingredients until incorporated. Stir in chocolate chips, almonds, and coconut.
Bake on a parchment paper lined baking sheet for 8-12 minutes, depending on the accuracy of your oven and the size of your cookies. Move to a wired cookie rack for cooling. Try not to eat all of them by yourself in one sitting.