Chocolate Jubilees

• 1 cup butter, softened
• 1 cup shortening
• 2 cups packed brown sugar
• 1 cup sugar
• 4 large eggs, room temperature
• 2 to 3 teaspoons almond extract
• 4 cups all-purpose flour
• 1 cup quick-cooking oats
• 1 cup baking cocoa
• 2 teaspoons baking soda
• 2 teaspoons salt
• 3 cups (18 ounces) semisweet chocolate chips
• 1 jar (16 ounces) maraschino cherries, drained and chopped
• 1 cup sliced almonds, optional

1. In a large bowl, cream butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, oats, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in chocolate chips, cherries and almonds if desired.
2. Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased
3. . Bake at 375u0b0 for 12-14 minutes or until the edges are firm. Remove to wire racks to cool.

butter, shortening, brown sugar, sugar, eggs, almond, allpurpose, oats, baking cocoa, baking soda, salt, chocolate chips, maraschino cherries, almonds

Taken from www.tasteofhome.com/recipes/chocolate-jubilees/ (may not work)