I went through a Diane Mott Davidson phase a few years ago. She writes a series about a mystery-solving caterer in Colorado. The books are peppered with recipes, most of which sound pretty good. The only one I’ve tried, though, is the recipe for Chocolate Coma Cookies from “Tough Cookie.”
The cookie dough in this recipe really only serves to hold the goodies together — my idea of a good cookie. So good, in fact, that I’m surprised that I never tried any of the others. Maybe I’ll have to do something about that.
Chocolate Coma Cookies
Makes six dozen cookies
1 cup blanched slivered almonds
4 ounces bittersweet chocolate, such as Godiva Dark or Lindt
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
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Butter two cookie sheets.
In a nonstick pan, toast almonds over medium-low heat, stirring constantly, for five to 10 minutes until they have just begun to brown and emit a nutty aroma. Turn out onto a plate to cool.
Chop bittersweet chocolate into small chunks and 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.
In a large mixing bowl, beat the butter until creamy. Add sugars and beat until light and fluffy, about four minutes. Add the eggs and vanilla. Beat mixture until well-combined. Add dry ingredients and beat at low speed until well-combined.
Add chocolate chips, chopped chocolate, cherries and almonds. Using a sturdy wooden spoon, mix well by hand. Using a 1-tablespoon scoop, measure out cookies onto sheets. Bake 12 to 14 minutes or until cookies have set and are slightly flattened and light brown.