From Fall Baking by Betty Crocker

1 1/4 cups sugar

1 cup butter, softened

1/4 cup milk

1/4 tsp almond extract

1 egg

1 3/4 cups flour

1/3 cup unsweetened baking cocoa

1/2 tsp baking soda

1 cup quick-cooking oats

1 cup semisweet chocolate chips

1 cup dried cherries

Heat oven to 350ºF. In a large bowl, beat sugar, butter, milk, almond extract and egg with electric mixer on medium until smooth.  Stir in remaining ingredients.  Drop dough about 2 inches apart on an ungreased cookie sheet.

Bake 10-12 minutes or until you can barely indent the top with touched in center and center isn't shiny.  Immediately remove from sheet and place on cooling rack.

Makes 4 dozen cookies.