Warning: This recipe could induce a COMA . . . a Chocolate Coma, LOL . . .The Cookie Recipe today is . . . .

Chocolate Coma Cookies

From the book Tough Cookie by Diane Mott Davidson

1 cup blanched slivered almonds

4 ounces bittersweet chocolate such as Ghiardelli, Godiva Dark or Lindt bittersweet

1 cup dried tart cherries

12 ounces semisweet chocolate chips (one regular size bag)

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

one cup granulated sugar

2 eggs

1 1/2 teaspoon vanilla extract

Preheat oven to 350 degree 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 small chunks, no larger than large chocolate chips, and set aside.

In a large bowl, combine the cherries, chocolate chips, and oats. Set aside.

Sift together the flour, baking powder, baking soda, and salty. Set aside

In a large mixing bowl, beat the butter until creamy. Add sugars and beat until light and fluffy, about 4 minutes. 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 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 two inches between cookies. (makes about a dozen cookies per sheet)

Bake about 12 to 14 minutes, or until the cookies are set, slightly flattened and lightly brown.

Cool on cookie sheets 2 minutes, then remove to racks to cool completely.

Makes 6 dozen cookies