Total TimePrep: 15 min. Bake: 15 min./batch
Makesabout 5-1/2 dozen
- 1 cup butter, softened
- 1 cup shortening
- 2 cups packed brown sugar
- 1 cup sugar
- 4 Nellie’s Free Range 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
- 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.
Nutrition Facts2 each: 348 calories, 17g fat (8g saturated fat), 41mg cholesterol, 290mg sodium, 49g carbohydrate (33g sugars, 2g fiber), 4g protein.
Dec 11, 2011
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.
May 18, 2011
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.
Feb 5, 2009
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.
Dec 18, 2008
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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