Chocolate Jubilees Recipe

Chocolate Jubilees Recipe Chocolate Jubilees Recipe photo by Taste of Home Rating 5

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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Reviews for Chocolate Jubilees

Chocolate Jubilees Recipe

Chocolate Jubilees

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(1-4) of 4 reviews

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.

 
 

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