Cherry Chocolate Cookies

Going off the assumption that there will be chocolate in Heaven, or at least mine, this other chocolate recipe was born. After moving here I found that one of my friends in the ward was giving up chocolate for a year, and lets just say that I would never do that. I made this cookie recipe for him just to tempt him to give up that crazy goal. I mean this recipe would tempt me!


Cherry Chocolate Cookies

Ingredients
1 cup blanched slivered almonds
4 ounces bittersweet chocolate
(Recommended brand: Lindt, Godiva Dark)
4 ounces milk chocolate chips
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
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 degrees. 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 small chunks, no larger than large chocolate chips, 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, and set aside. In a large mixing bowl, beat the butter until creamy. Add the sugars and beat until light and fluffy, about 4 minutes. Add the eggs one at a time 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 chocolate chips, chopped chocolate, cherries, and nuts. Using a sturdy wooden spoon, mix well by hand, until all the ingredients are thoroughly incorporated. Using a 1-tablespoon scoop, measure out cookies onto sheets, leaving about two inches between cookies (about a dozen per sheet). Bake 12 to 14 minutes, or until the cookies are set and are slightly flattened and light brown. Cool on sheets for 2 minutes, then transfer to racks to cool completely.

Makes 6 dozen cookies