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Prep 60min
Total60min
Servings48
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Ingredients
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
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Steps
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.
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Try using 1 teaspoon vanilla instead of the almond extract.
To make all the cookies uniform in size, use a spring-handled ice-cream scoop to drop the dough onto the cookie sheet.
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