Chocolate Indulgence

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  • 1 cup :slivered almonds, toasted
  • 4 ounces :bittersweet chocolate
  • 1 cup :dried cherries
  • 12 ounces semisweet :chocolate chips
  • 2 cups :rolled oats
  • 2 cups :flour
  • 1 teaspoon :baking powder
  • 1 teaspoon :baking soda
  • 1/2 teaspoon :salt
  • 1/2 pound (2 sticks) :unsalted butter or margarine, softened
  • 1 cup packed :brown sugar
  • 1 cup :sugar
  • 2 :eggs
  • 1-1/2 teaspoon :vanilla



  1. Preheat oven to 350.
  2. Grease or parchment paper line cookie sheets. Chop the chocolate bar into small chunks, no larger than large chocolate chips, and set aside.
  3. 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.
  4. In a large mixing bowl, beat the butter until light and fluffy, about 3-4 minutes. Add sugars and beat the butter until creamy. Add the eggs and vanilla.
  5. 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.
  6. Add the cherry-chocolate chip-oats mixture, and then the chopped chocolate pieces and nuts.
  7. Using a sturdy wooden spoon, mix well by hand, until all the ingredients are thoroughly incorporated.
  8. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
  9. Bake for 10-12 minutes, or until the cookies have set and are slightly flattened and light brown.
  10. cool on sheets for 2 minutes, then transfer to racks to cool completely.
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