Chocolate Coma Cookies

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Serves 6dozen | Prep Time | Cook Time

Why I Love This Recipe

rom a Diane Mott Davidson novel

Ingredients You'll Need

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)

Questions, Comments & Reviews

Oh!! these are good. I substituted dried cherries with preserved lemon peel as dried cherries are not readily available in Malaysia!

I'll have to try this one for my next cookie swap!

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