Adapted from "Tough Cookie" by Diane Mott Davidson
1 cup blanched slivered almonds, toasted (I put in preheated oven about 4 minutes)
4 ounces white chocolate, chopped into chunks (or use bittersweet chocolate if you prefer)
1 cup dried tart cherries
12 ounces semisweet chocolate chips
2 cups rolled oats
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 pound (2 sticks) butter, softened
1 cup dark brown sugar
1 cup sugar
1 1/2 teaspoons vanilla extract
Preheat the oven to 350º. Line cookie sheets with parchment.
In a large bowl, beat the butter until light and fluffy. Add sugars and beat mix until creamy. Add the eggs and vanilla. Beat the mixture until well combined. Add flour, baking powder, baking soda and salt to the mixture and mix until well-combined. Stir in oatmeal, then mix in chocolate chips, chopped chocolate, cherries and nuts until all the ingredients are thoroughly incorporated.
Using a 1-tablespoon scoop, measure out cookies . Bake 12 to 14 minutes or until cookies are light brown. Cool on sheets for a couple minutes, then transfer to racks to cool completely.
Makes about 6 dozen cookies.