Recipe: Chocolate Coma Cookies

This recipe is in Diane Mott Davidson's book called "Tough Cookie." ENJOY!

Chocolate Coma Cookies

1 cup blanched slivered almonds
4 oz. bittersweet chocolate
1 cup dried tart cherries
12 oz. semisweet chocolate chips
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 degrees. Butter two cookie sheets.

In a nonstick pan, toast the almonds over medium low heat stirring constantly, for about 5-10 minutes, until they have just begun to turn brown and emit a nutty aroma. Turn out on a plate to cool. Chop the chocolate bars into small chunks, no larger than large chocolate chips, and set aside.

In a large bowl, combine the cherries, chocolate chips, and oats, and set aside.

Sift together the flour, baking powder, baking soda, and salt, and set aside.

In a large mixing bowl, beat the butter until creamy. Add sugars and beat until light and fluffy, about 4 minutes. 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 chocolate chips, chopped chocolate, cherries, and nuts. Unsing a sturdy wooden spoon, mix well by hand, until all of the ingredients are throughly incorporated. Using a one-tablespoon scoop, measure out cookies onto sheets, leaving two inches between cookies. (About a dozen per sheet.) Bake 12-14 minutes, or until the cookies have set and are slightly flattened and light brown. Cool on cookie sheets 2 minutes, then transfer on racks to cool completely.

Makes six dozen cookies