The Great Cookie Experiment – Chocolate Jubilees
Chocolate cookie, chocolate chips, chopped up maraschino cherries, almond flavoring, put them all together and you get….a pretty good cookie. Just not quite the flavors I was expecting. The cookie was good, don’t get me wrong. It was a great chocolate chocolate chip cookie. What I didn’t taste was the cherry or the almond in ways that I really wanted to. Even the sliced almonds didn’t affect the taste or the texture the way I expected. My friend who hates the maraschino cherries didn’t mind this cookie at all…because she couldn’t taste the cherries. Maybe the chocolate is just too strong, and the cherries just not strong enough, but all they added was some extra chewy.
Are they still worth making? Yes. If you’re worried about cost, all you have to do is leave out the cherries, and they will taste just the same. Of course, then they’ll be double chocolate cookies with some almond flavoring, but hey, that’s a good flavor combination!
1 cup butter, softened
1 cup shortening
2 cups packed brown sugar
1 cup sugar
2-3 tsp almond extract
4 cups flour
1 cup oatmeal
1 cup baking cocoa
2 tsp baking soda
2 tsp salt
3 cups semi sweet chocolate chips
1 jar maraschino cherries, drained and chopped
1 cup sliced almonds (optional)
Cream butter, shortening, and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in extract. Combine 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 ½ inch balls. Place 3 inches apart on ungreased baking sheets. Bake at 375 for 12-14 minutes or until the edges are firm. Remove to wire racks to cool. Makes about 5 ½ dozen.