Double Chocolate Cherry Cookies

Double Chocolate Cherry Cookies

What’s better than chocolate? More chocolate, as in these chocolate-oatmeal cookies filled with chocolate chips—and dried cherries, too.

Prep Time

1:00

Hr:Mins

Total Time

1:00

Hr:Mins

Makes

4

dozen

1 1/4
cups sugar
1
cup butter or margarine, softened
1/4
cup milk
1/4
teaspoon almond extract
1
egg
1 3/4
cups Gold Medal® all-purpose flour
1/3
cup unsweetened baking cocoa
1/2
teaspoon baking soda
1
cup quick-cooking oats
1
cup semisweet chocolate chips
1
cup dried cherries
  1. Heat oven to 350°F. In large bowl, beat sugar, butter, milk, almond extract and egg with electric mixer on medium speed until smooth. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
  2. Bake 10 to 12 minutes or until almost no indentation remains when touched in center and surface is no longer shiny. Immediately remove from cookie sheet; place on cooling rack.
Makes 4 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Try using 1 teaspoon vanilla instead of the almond extract.
Success
To make all the cookies uniform in size, use a spring-handled ice-cream scoop to drop the dough onto the cookie sheet.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 110
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 45mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 0g,
    • Sugars 9g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.