Chocolate Coma Cookies

Chocolate Coma Cookies



1 cup blanched slivered almonds

4-oz bittersweet chocolate (2-1/3 1.5-oz bars of Godiva Dark or 1-1/2 3-oz bars of Lindt bittersweet chocolate)

1 cup dried tart cherries

12-oz 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 the oven to 350 degrees. Butter two cookie sheets.



In a nonstick pan, toast the almonds over medium-low heat, stirring constantly for about 5 to 10 minutes, until they have just begun to turn brown and emit a nutty aroma. Turn out onto 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 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 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 chocolate chips, chopped chocolate, cherries and nuts. Using a sturdy wooden spoon, mix well by hand, until all the ingredients are thoroughly incorporated.



Using a 1-Tbsp scoop, measure out cookies (about a dozen per sheet). Bake 12 to 14 minutes, or until the cookies have set and are slightly flattened and light brown. Cool on sheets 2 minutes, then transfer to racks to cool completely.



Makes 6 dozen cookies.

From "Tough Cookie" by Diane Mott Davidson

via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/51078-chocolate-coma-cookies.html