Ingredients
- 1 egg
- 1/2 candied cherries (red)
- 3 c quick oats
- 1 1/4 c firmly packed brown sugar
- 6 oz chocolate (white)
- 6 oz semisweet chocolate
- 3/4 c golden crisco shortening
- 1 c all purpose flour
- 1 c almonds (sliced)
- 3/8 c milk
- 1 1/2 ts vanilla
- 1/2 ts baking soda
- 1/2 ts almond extract
- 1/2 ts salt
1. Preheat oven to 375F. Spread almonds on baking sheet. Bake 5 minutes or until almonds are golden brown. Cool completely. Reserve.
2. Grease baking sheets with shortening. Place sheets foil on countertop for cooling cookies.
3. Combine shortening, brown sugar, egg, milk, vanilla and almond extract in large bowl. Beat at medium speed of electric mixer until well blended.
4. Combine oats, flour, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in white chocolate, semi-sweet chocolate, cherries and reserved almonds.
5. Drop by rounded measuring tablespoonfuls (15 mL) of dough 2 inches (5 cm) apart onto greased baking sheet.
6. Bake one baking sheet at a time at 375F for 10 to 12 minutes or until are lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Makes about 4 dozen cookies
