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Chocolate Jubilees Recipe

Chocolate Jubilees Recipe photo by Taste of Home

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Rich and fudgy, these cookies make many appearances in care packages I send out. I combined several recipes and added maraschino cherries to come up with this winning recipe.

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Chocolate Jubilees Recipe

Prep: 15 min. Bake: 15 min./batch

Yield: 33 Servings

15 15 30

Ingredients

1 cup butter, softened
1 cup shortening
2 cups packed brown sugar
1 cup sugar
4 eggs
2 to 3 teaspoons almond extract
4 cups all-purpose flour
1 cup quick-cooking oats
1 cup baking cocoa
2 teaspoons baking soda
2 teaspoons salt
3 cups (18 ounces) semisweet chocolate chips
1 jar (16 ounces) maraschino cherries, drained and chopped
1 cup sliced almonds, optional

Directions

In a large bowl, cream butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, oats, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in chocolate chips, cherries and almonds if desired.
Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until the edges are firm. Remove to wire racks to cool. Yield: about 5-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 348 calories, 17 g fat (8 g saturated fat), 41 mg cholesterol, 290 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Chocolate Jubilees in Best of Country Cookies , p72

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Chocolate Jubilees

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Reviewed on Dec. 11, 2011 by kerrylehman

These cookies are amazing! They are so soft, fudgy, and chocolately! And they stay moist after storing for much longer than most cookies. I like to make these for Christmas cookie exchanges, and people always like them.

Reviewed on May. 18, 2011 by angelasandoval

Wonderful and fudgy! The only thing I did differently was use less chocolate chips (all I had only had was about 1 3/4 c. and we wouldn't have wanted more than that). They were a little too sticky for rolling into balls so I just got out my dough scoop and scooped them onto the cookie sheets...worked great.

Reviewed on Feb. 05, 2009 by lcronan

I made 5 kinds of cookies this year and these were the all-around favorites! I used dried cherries that I re-constituted instead of maraschino, and left in some cherry juice. It added a wonderful gentle cherry flavor.

Reviewed on Dec. 18, 2008 by AnnMarie R

This was a wonder treat. Easy to make. Easier to eat. I made my annual Christmas cookies and included this recipe. My other cookies looked fancy, so I frosted them to "keep up appearances". The next time, I will roll them in sugar for an easier "finished" look.