Double Chocolate Cherry Cookies
Source of Recipe
Betty Crocker’s Fall Baking October/November 2010
Recipe Introduction
Really good cookies! They are from one of those little recipe booklets that are stocked at grocery store check outs. My cookies were more like 3 tablespoons (I used one of those ice cream scoop-like dishers) and took longer to cook – about 15-18 minutes. I would have liked more cherries in the cookies (maybe 1 1/2 cups) and probably twice as much almond extract. Instead of using chocolate chips, I chunked up some dark chocolate.
List of Ingredients
1 1/4 cups sugar
1 cup butter or margarine, softened
1/4 cup milk, room temperature
1/4 teaspoon almond extract (or more)
1 egg, room temperature
1 3/4 cups AP flour
1/3 cup unsweetened baking cocoa
1/2 teaspoon baking soda
1 t. salt
1 cup quick-cooking oats
1 cup semisweet chocolate chips (or chunks)
1 cup dried cherries (or more)
Recipe
Heat the oven to 350 degrees. Whisk together the flour, cocoa, baking soda and salt. Set aside. Beat the sugar and butter together until light and fluffy. Beat in the milk, almond extract and egg until smooth. Mix in the flour mixture, oats, chocolate chips and cherries.
Drop dough onto ungreased cooky sheet in tablespoons and bake 10-12 minutes until no longer glossy and no dent remains when cooky is pressed. Remove from pan and cool on rack.
Makes 4 dozen cookies (or more!)
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