Ingredients
1 1/4
cups sugar
1
cup butter or margarine, softened
1/4
cup milk
1/4
teaspoon almond extract
1
egg
1 3/4
cups Gold Medal™ all-purpose flour
1/3
cup unsweetened baking cocoa
1/2
teaspoon baking soda
1
cup quick-cooking oats
1
cup semisweet chocolate chips
1
cup dried cherries
Preparation
Heat oven to 350°F. In large bowl, beat sugar, butter, milk, almond extract and egg with electric mixer on medium speed until smooth. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
Bake 10 to 12 minutes or until almost no indentation remains when touched in center and surface is no longer shiny. Immediately remove from cookie sheet; place on cooling rack.
