Recipes

Preheat oven to 350 degrees.

Butter two cookie sheets.

In a nonstick pan, toast almonds over medium-low heat, stirring constantly, for five to 10 minutes until they have just begun to brown and emit a nutty aroma.

Turn out onto a plate to cool.

Chop bittersweet chocolate into small chunks 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.

In a large mixing bowl, beat the butter until creamy.

Add sugars and beat until light and fluffy, about four minutes.

Add the eggs and vanilla.

Beat mixture until well-combined. Add dry ingredients and beat at low speed until well-combined.

Add chocolate chips, chopped chocolate, cherries and almonds.

Using a sturdy wooden spoon, mix well by hand. Using a 1-tablespoon scoop, measure out cookies onto sheets.

Bake 12 to 14 minutes or until cookies have set and are slightly flattened and light brown.

(from a Diane Mott Davidson novel)