My hubby is a pretty big fan of cherry. These cookies were a little too chocolatey for me, but I think they were a hit with my hubby and his littlest fan, our daughter.
Double Chocolate Cherry Cookies
Recipe adapted slightly from Betty Crocker Cookies
Makes about 4 dozen
1 1/4 cup granulated sugar
1 cup margarine, softened
1/4 milk, room temperature
1/2 tsp almond extract
1 3/4 cup flour
1/3 cup unsweetened baking cocoa
1/2 tsp baking soda
1 cup quick-cooking oats
1 cup semisweet chocolate chips
1 cup dried, chopped cherries
Preheat oven to 350.
In a large bowl, beat sugar, butter, milk, almond extract and egg with an electric mixer or spoon until smooth. In a separate bowl, whisk together the flour, soda and coca. Add to the butter/sugar mixture. Stir in the remaining ingredients until incorporated. On an ungreased cookie sheet, drop dough by tablespoonfuls about 2 inches apart.
Bake 8-10 minutes or until almost no indentation remains when touched lightly in the center and surface is no longer shiny. Immediately remove to a cooling rack. Store in an airtight container.