Bake Time
12-16 minYield
70-75 cookiesRating
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Loading...| 1 cup butter | |
| 1 1/4 cups brown sugar | |
| 1 egg | |
| 1 tsp vanilla | |
| 1/4 tsp almond extract | |
| 2 cups ROGERS ALL PURPOSE FLOUR | |
| 1 tsp baking powder | |
| 1/2 tsp salt | |
| 1 cup semi-sweet chocolate chips | |
| 1/2 cup almonds, chopped | |
| 1/2 cup coconut | |
| 1/2 cup maraschino cherries, drained & chopped |
Cherries and chocolate, a sweet combination!
| 1. | Preheat oven to 350˚F (180˚C). |
| 2. | Cream butter and brown sugar until light and fluffy; beat in egg, vanilla and almond extract. |
| 3. | Combine flour, baking powder and salt and gradually add to creamed mixture, mixing well after each addition. |
| 4. | Stir in chocolate chips, almonds and coconut. Carefully mix in maraschino cherries. |
| 5. | Drop from a teaspoon 2 inches (5 cm) apart onto ungreased baking sheets. |
| 6. | Bake for 12 – 16 minutes |
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