This recipe came from a friend who had just finished Diane Mott Davidson’s book, Tough Cookie. As the name implies, Chocolate Coma Cookies are loaded with chocolate. However, they are not double chocolate cookies but rather oatmeal cookies packed with two kinds of chocolate, nuts and fruit.
I haven’t yet read any books from the mystery series, but I’ve adopted the Chocolate Coma Cookies and have been making them for over a decade. This version is a smaller batch rendition with a different set of nuts, chocolate and dried fruit.
What’s In Chocolate Coma Cookies?
Chocolate Coma Cookies call for toasted almonds, bittersweet chocolate and cherries, but I I use roasted salted cashews, a chopped orange flavored Lindt bar and dried cranberries instead of cherries.
The flavors work so well together, and the orange (which can sometimes be overpowering) is just right since the only bites of orange come from the orange in the chocolate bits. If you are not a fan of cashews and orange, swap out out the cashews for any other nut and use a chopped bittersweet or dark chocolate bar.
Orange Cranberry Cashew Chocolate Coma Cookies
- 1 cup all-purpose flour 130 grams,
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick 114 grams unsalted butter, softened
- 1/2 cup light brown sugar 100 grams
- 1/2 cup granulated sugar 100 grams
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1 cup rolled oats 80 grams
- 2 oz chopped bittersweet chocolate or orange flavored chocolate Lindt
- 1 cup semisweet chocolate chips
- 1/2 cup roasted cashews salted or unsalted okay, chopped
- 1/2 cup dried cranberries
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Thoroughly mix together flour, baking powder, baking soda and salt; set aside.
- In a large mixing bowl, beat the softened butter and both sugars and until creamy. Add the egg and vanilla and continue beating for another minute, scraping the side of the bowl often.
- If using a stand mixer with a paddle, use low speed and add the dry ingredients, letting the paddle stir until blended. If using a handheld mixer, add the dry ingredients by hand and stir until blended.
- Stir in the oats, dark chocolate, chocolate chips, dried fruit and nuts.
- Using heaping tablespoon scoop or better yet, a medium size cookie scoop, scoop out cookies and bake on prepared baking sheets for about 12 minutes. Let cool on sheets for 3 minutes and transfer to a wire rack. Repeat, baking one or two sheets at a time if you prefer, until cookies are baked.
- I usually scoop out balls of dough, lay them on plastic wrap lined plates, cover and chill, then put the chilled dough balls in a freezer bag and bake as needed.