May 20th, 2016
I have loved maraschino cherries ever since I was a kid. Whenever our family would eat out at a restaurant, my sister and I would order Shirley Temple drinks which always came with a stemmed maraschino cherry as a garnish.
So a couple of years ago, I decided that I really wanted to have a recipe for cookies with maraschino cherries in them. I went through a phase where I made lots of cookies, all of them with cherries in them, but most of the recipes I tried weren’t good enough. In fact, this recipe for Chocolate Cherry Oatmeal Fancies is the only one I kept from my cherry cookie experiment. And even this one didn’t have enough cherries in them for my liking. So I just doubled the amount of cherries, and now I think the cookie/cherry ratio is just right.
Another good thing about these cookies is that they have chocolate chips in them. Two kinds! Dark chocolate and white chocolate. They make for a great combination with the maraschino cherries. I hope you like these as much as I do. Give ’em a try!
Recipe Adapted by Winner Dinners/Origin Unknown
Makes about 5 dozen cookies.
1/2 cup sliced almonds
1-1/4 cups firmly packed light brown sugar
3/4 cup Crisco
1/3 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups quick oats, uncooked
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces (1 cup) white (vanilla) chocolate chips
6 ounces (1 cup) semi-sweet chocolate chips
2 (10-ounce) jars of maraschino cherries, well drained and sliced into thirds
Heat oven to 350. Spread almonds on baking sheet. Bake at 350 for about 5 minutes or until almonds are golden brown. Cool completely; reserve. Grease baking sheets well with shortening.
Place brown sugar, shortening, egg, milk, vanilla and almond extract in a large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda and salt. Add to shortening mixture; beat at low speed just until blended. Stir in white chocolate, semi-sweet chocolate, cherries and reserved almonds.
Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. If desired, for appearance, you can add additional chocolate chips to the tops of the cookies before baking. Bake at 350 for about 9 minutes or until done. Do not overbake. Cool 2 to 3 minutes on baking sheet before removing to paper towels to cool completely.