Chocolate Coma Cookies
1 cup slivered almonds
4 ounces bittersweet chocolate (I found in the baking section where the chocolate chips are)
1 cup dried cherries
12 ounces semisweet chocolate chips (1 regular size bag)
2 cups rolled oats
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 pound (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1 cup granulated sugar
2 eggs
1-1/2 tsp. vanilla extract
Preheat oven to 350.
Grease or parchment paper line cookie sheets.
In a nonstick pan, toast almonds over medium-low heat, stirring constantly for about 5 to 10 minutes (I didn’t do it this long), until they have just begun to turn brown and emit a nutty aroma. Turn out onto a plate to cool.
Chop the chocolate bar into small chunks, no larger than large chocolate chips, and set aside.
In a large bowl, combine cherries, chocolate chips and oats and set aside.
Sift together flour, baking powder, baking soda and salt and set aside. In a large mixing bowl, beat the butter until light and fluffy, about 3-4 minutes. Add sugars and beat the butter until creamy. Add the eggs and vanilla. Beat the mixture until well combined, about a minute. Add the dry ingredients to the mixture and beat at low speed until well-combined, less than a minute. Add the cherry-chocolate chip-oats mixture, and then the chopped chocolate pieces and nuts. Using a sturdy wooden spoon, mix well by hand, until all the ingredients are thoroughly incorporated. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake at 350 for 10-12 minutes, or until the cookies have set and are slightly flattened and light brown. cool on sheets for 2 minutes, then transfer to racks to cool completely.
YIELD: 6-7 dozen
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