Food Monstar's Fruity Fruity Coconut Almond Oatmeal Cookies!

Today, I accidentally mixed up my Extra Strength Cold & Sinus Day pills for the nighttime ones. Gah!

No matter though, the great part of today was watching your friends and co-workers anihalate your the little baked labour of love cookies that you spend a couple hours slaving away over the day before while enjoying your first day of the real NFL season (even if Farve defected).

I originally made this recipe last Christmas, when I baked ten different variety of cookies, packed them all up into their own suitcase (there were that many) and hauled them back home for the holidays. These suckers stayed moist and chewy unrefrigerated for two weeks. Ok, in reality it was three, but in case I'm liable for the well being of my readers, I'll protect you and say two. Refrigirated if you must. (Sometimes I do, sometimes I don't.)

Quit stallin', me. Here's the recipe which I found via some magical google search for oatmeal and coconut cookies and which I can no longer find a link for. All I know is that I found, I switcherooed two items, and ta-da...

the Food Monstar's Fruity Fruity Coconut Almond Oatmeal Cookies!

3 cups oatmeal flour (process Oatmeal/Quick Oats in blender/food processor until pulverized)

1/2 cup whole weat or all purpose flour

1 cup brown sugar (packed)

1 tbsp baking powder

1 tsp salt (optional) (why do recipes say optional?? I forgot to add it this time, but I'd usually straddle the optional line and put half in.)

1 cup toasted almonds, chopped (don't know how? raw alonds can be toasted at 350ish for about 8-10 minutes on a cookie sheet. They're ready when they have browned and smell delicious. Remove from oven, let cool.)

1 cup finely chopped dried fruits (mango, papaya, apricots, maybe kiwi, think about adding raisins and Thor will get you then and there. NO RAISINS!!!)

4 tbsp water

2 tsp vanilla extract

1/2 cup honey

16oz. can of crushed pineapple, partially drained

Wait, what? No butter? No. No butter. Here's how it all comes together.

Preheat oven to 350 degrees F.

In a large bowl, combine dry ingredients.

In a blender, mix water, vanilla, honey and pineapple.

Add to dry ingredients, mix until combined.

Drop by spoonfuls onto parchement lined cookie sheet. Cookies retain their shape when baking, so try to spread them pretty flat.

Bake for 14 minutes, remove from oven, yada yada yada the whole cookie cooling spiel. (Let sit for a few minutes on the pan and transfer to cookie cooling rack.) Reapeat!

These babies will not brown so much, please don't attempt to burn them. They're deceivingly delicious! Try them! The masses agree!

..And by masses I mean the friends that I begged to eat these. "I don't know.." some skeptically said.. then they went back for thirds and there were none. Ha! That'll teach em.