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Chocolate Jubilees

 Chocolate Jubilees
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.
33 ServingsPrep: 15 min. Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup shortening
  • 2 cups packed brown sugar
  • 1 cup sugar
  • 4 eggs
  • 2 to 3 teaspoons McCormick® Pure 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

2 of 2

Chocolate Jubilees (continued)

Directions (continued)

  • 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.