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3/4 c Butter-flavored shortening

1 1/4 c Brown sugar

1 Egg

1/3 c Milk

1/2 ts Almond extract

1 ts Vanilla

3 c Quick oats; uncooked

1 c Flour

1/2 ts Baking soda

1/2 ts Salt

6 oz White chocolate

(coarsely chopped) 6 oz Semisweet chocolate

(coarsely chopped) 1/2 c Maraschino cherries

(drain and chop) 1/2 c Toasted almonds; sliced

Preheat oven to 375~. Grease baking sheets with shortening. In large bowl, combine shortening, sugar, egg, milk, vanilla and almond extracts. Beat at medium speed of electric mixer until well-blended. In another bowl, combine oats, flour, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolates, cherries and almonds. Drop rounded tablespoonfuls of dough 2 inches apart onto prepared baking sheets. Bake 10 to 12 minutes, or until lightly browned. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 4 dozen. —–

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