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
1-1/2 teaspoon vanilla
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. Makes 6 to 7 dozen cookies