Sometimes I get into a rut and tend to make the same cookies over and over. Granted, my family loves my cookies so they are pretty much happy with whatever I make. I found this recipe for Cherry Chip Cookies in one of my old neighborhood recipe books that I have held on to for years.
I love anything with cherries in it, so this caught my eye. I made these but substituted butter for shortening because I love the flavor of butter in cookies. However I found that when substituting butter for shortening, you must add more flour to the recipe. Hmmm, I kind of found out the hard way. Oh well, I made the adjustments and needless to say they were a huge hit with the family!
I will be making these a lot more from now on. I love it when I find a new recipe that makes me want to make over and over again!
- 1½ cups butter
- 2½ cups brown sugar
- 4 Tbs. milk
- 2 Tbs. vanilla
- 2 eggs
- 4½ cups flour
- 2 tsp. salt
- 1½ tsp baking soda
- 2 cups white chocolate chips
- 1 cup slivered almonds
- ½ cup drained and chopped maraschino cherries
- (Save some cherries and cup in half to put on top)
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment paper
- In a large bowl, cream together the butter, sugar, milk and vanilla.
- Add the eggs and mix well.
- Mix in the flour, salt and baking soda.
- Stir in the chocolate chips, almonds and maraschino cherries.
- Using a 1 inch cookie scoop, drop the cookie dough on to the lined cookie sheet.
- Place ½ of a maraschino cherry ontop in the middle of the cookie.
- Bake for 8-10 minutes.
- Cool on a cookie rack.
- Make sure to not over bake.
- Note: If using shortening instead of butter, decrease the flour to 3½ cups.
The Sugar n' Spice Gals have made it their mission to make cooking simple, delicious and fun.
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