DOUBLE CHOCOLATE CHERRY COOKIES

1 1/4 cups sugar
1 cup butter or margarine, softened
1/4 cup milk
1/4 teaspoon almond extract (or 1 teaspoon vanilla)
1 egg
1 3/4 cups Gold Medal all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 cup quick-cooking oats
1 cup semisweet chocolate chips
1 cup dried cherries

Heat oven to 350 degrees 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.

Kitchen Tip:
To make all the cookies similar in size, use a spring-handled ice-cream scoop to drop the dough onto the cookie sheet.

Makes 4 dozen cookies
Source: Betty Crocker Fall Baking 2006 #235