1 cup slivered almonds
4 ounces bittersweet chocolate
1 cup dried strawberries
12 ounces semisweet chocolate chips (1 regular size bag)
2 cups rolled oats
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 pound (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1 cup granulated sugar
2 eggs
1-1/2 tsp. vanilla extract
Preheat oven to 350. Grease or parchment paper line cookie sheets.
In a nonstick pan, toast almonds over medium-low heat, stirring constantly for about 5 to 10 minutes Turn out onto a plate to cool.
Chop the chocolate bar into small chunks, no larger than large chocolate chips, and set aside.
In a large bowl, combine strawberries, 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 strawberry-chocolate chip-oats mixture, and then the chopped chocolate pieces and nuts. Mix well until all the ingredients are thoroughly incorporated. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake at 350 for 12-14 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.