2 cups sugar
1/2 cup butter, cubed
6 tablespoons 2% milk
3 tablespoons baking cocoa
1 cup peanut butter
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups quick-cooking oats
1 jar (10 ounces) maraschino cherries, well drained and finely chopped
1. In a large saucepan, combine sugar, butter, milk and cocoa. Bring to a boil, stirring constantly. Cook and stir 3 minutes.
2. Remove from heat; stir in peanut butter and extracts until blended. Stir in oats and cherries. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.
Prize Winning Recipe
maraschino cherries, added a few drops of almond extract, and voila! We won a blue ribbon at the county fair in 2010.
TOTAL TIME: Prep: 30 min. + chilling
YIELD: about 5-1/2 dozen.
1 cookie: 81 calories, 4g fat (1g saturated fat), 4mg cholesterol, 29mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 2g protein.