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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 33 |
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Rich and fudgy, these cookies make many appearances in care packages I send out. I combined several recipes and added maraschino cherries to come up with this winning recipe. Ingredients:
1 cup butter, softened |
1 cup shortening |
2 cups packed brown sugar |
1 cup sugar |
4 eggs |
2 to 3 teaspoons almond extract |
4 cups king arthur unbleached all-purpose flour |
1 cup quick-cooking oats |
1 cup baking cocoa |
2 teaspoons baking soda |
2 teaspoons salt |
3 cups (18 ounces) semisweet chocolate chips |
1 jar (16 ounces) maraschino cherries, drained and chopped |
1 cup sliced almonds, optional |
Directions:
1. In a large bowl, cream butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, oats, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in chocolate chips, cherries and almonds if desired.
2. Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until the edges are firm. Remove to wire racks to cool. Yield: about 5-1/2 dozen.
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