3 cups quick oats (uncooked)
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter-flavored shortening
1-1/4 cup brown sugar
1 egg
1/3 cup milk
1/2 teaspoon almond extract
1 teaspoon vanilla
6 ounces white chocolate, coarsely chopped
6 ounces semisweet chocolate, coarsely chopped
1/2 cup maraschino cherries, drain and chop
1/2 cup toasted almonds, chopped | | Preheat oven to 375F.
Grease baking sheet.
Combine oats, flour, baking soda and salt; set aside.
Combine shortening, sugar, egg, milk, vanilla and almond extracts.
Add in dry ingredients.
Stir in chocolates, cherries and almonds.
Drop by rounded tablespoonfuls 2 inches apart onto baking sheets.
Bake 10-12 minutes, or until lightly browned. Do not overbake.
Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
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