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    Fudgy Joy Cookies

    Source of Recipe

    Southern Living 2000
    2 cups all-purpose flour
    1/2 cup quick-cooking oats
    1/2 cup cocoa
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 cup butter or margarine
    3 (1-ounce) squares semisweet chocolate, finely chopped
    1 cup sugar
    1/2 cup firmly packed brown sugar
    2 large eggs
    2 teaspoons vanilla extract
    3/4 cup finely chopped flaked coconut
    1/2 cup slivered almonds, toasted and coarsely chopped

    Combine first 5 ingredients; stir well, and set aside.

    Combine butter and chocolate in a small saucepan; cook over low heat, stirring often, until melted and smooth. Remove from heat. Transfer mixture to a large bowl; cool completely.

    Add sugars to chocolate mixture, beating at medium speed of an electric mixer until well blended. Add eggs and vanilla; beat until smooth. Gradually add flour mixture, beating well. Stir in coconut and almonds. Cover and chill dough 1 hour.

    Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350 for 10 minutes. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely.




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