Chocolate Coma Cookies
1 cup blanched slivered almonds
4 ounces bittersweet chocolate (2⅓ 1.5-ounce bars of Godiva Dark or 1½ 3-ounce bars of Lindt bittersweet chocolate)
1 cup dried tart cherries
12 ounces semisweet chocolate chips (1 regular-size bag)
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ pound (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1 cup granulated sugar
2 eggs
1½ teaspoons vanilla extract
Preheat the oven to 350°F. Butter two cookie sheets.
In a nonstick pan, toast the almonds over medium-low heat, stirring constantly, for about 5 to 10 minutes, until they have just begun to turn brown and emit a nutty aroma. Turn out onto a plate to cool. Chop the chocolate bars into sma
