PhD Cookies

Lindsay and Randy came up with this recipe after I survived quals and they are quite tasty.

• 1 C. toasted chopped pecans                         
• 1 C. chopped sweetened dried cherries
• 1 C. firmly packed dark brown sugar            
• 1 C. granulated sugar
• 2 large eggs                                                   
• 1 tablespoon vanilla extract
• 2 1/3 C. all purpose flour                               
• 1 ¼ teaspoon baking soda
• 1 scant teaspoon salt                                     
• 3 cups chocolate chips
• 1 C. (2 sticks) unsalted butter at room temp 

Preheat the oven to 350. Arrange the nuts on a baking sheet in a single layer and toast them for *7 to 9 minutes*, until golden brown and aromatic. Cool the nuts and then coarsely chop.
Line baking sheets with parchment paper or silicon mats, or grease generously with butter or cooking spray. Using a mixer fitted with a paddle attachment, cream the butter and both sugars in a large bowl on medium speed about 1 minute, until fluffy. Add the eggs and vanilla and beat on medium speed for 1 minute. Add the flour, baking soda and salt. Mix on medium-l0w speed until incorporated. Stir in the cherries, pecans, and chocolate chips. The dough is relatively stiff, so don't be surprised if this takes some muscle.

Drop the dough onto the prepared baking sheets in golf-ball sized scoops. Space the cookies about 1 ½ inches apart as they will spread. Bake for 10 to 12 minutes, until the cookies are medium brown around the edges. (As long as the edges are brown, don't worry about a little bit of raw-looking dough in the middle. It will disappear as the cookies cool). The cookies will spread to about 3 1/2 inches in diameter.