Double Chocolate Cherry Cookies
From Fall Baking by Betty Crocker
1 1/4 cups sugar
1 cup butter, softened
1/4 cup milk
1/4 tsp almond extract
1 egg
1 3/4 cups 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 cherries
Heat oven to 350ºF. In a large bowl, beat sugar, butter, milk, almond extract and egg with electric mixer on medium until smooth. Stir in remaining ingredients. Drop dough about 2 inches apart on an ungreased cookie sheet.
Bake 10-12 minutes or until you can barely indent the top with touched in center and center isn't shiny. Immediately remove from sheet and place on cooling rack.
Makes 4 dozen cookies.