• Cooking Time:
  • Servings: 6dozen
  • Preparation Time:


rom a Diane Mott Davidson novel


  • 1 cup blanched slivered almonds
  • 4 ounces bittersweet chocolate, such as Godiva Dark or Lindt
  • 1 cup dried tart cherries
  • 12 ounces semisweet chocolate chips
  • 2 cups rolled oats
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 pound (2 sticks) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract


  • 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)

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