Chocolate Indulgence
Servings
Ingredients
- 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
Instructions
Preparation
- Preheat oven to 350.
- Grease or parchment paper line cookie sheets. Chop the chocolate bar 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 3-4 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 the cherry-chocolate chip-oats mixture, and then the chopped chocolate pieces and nuts.
- Using a sturdy wooden spoon, mix well by hand, until all the ingredients are thoroughly incorporated.
- Drop by rounded tablespoonfuls onto the prepared cookie sheets.
- Bake for 10-12 minutes, or until the cookies have set and are slightly flattened and light brown.
- cool on sheets for 2 minutes, then transfer to racks to cool completely.
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