Out of Helen's kitchen - Black Forest Oatmeal cookies

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Published on Saturday, March 3, 2018

Helen Drysdale
Neepawa Banner & Press

My grandson is partial to maraschino cherries and chocolate chips. This is a great way to give him his loves in one recipe. If you are sending these to school, substitute the almonds with coconut as most local schools are nut free, but coconut is allowed.

Black Forest Oatmeal cookies

1 cup butter
1 cup white sugar
2 eggs
2 Tbsp. Maraschino cherry juice
1 tsp. Vanilla
1 2/3 cup flour
1 tsp. Baking soda
1/2 tsp. Baking powder
1/2 tsp. Salt
2 1/2 cups oatmeal
1 cup chopped maraschino cherries
1 cup chocolate chips
3/4 cup slivered almonds

Cream, butter and sugar together. Add the eggs, cherry juice and vanilla and stir. In another bowl mix the flour, baking soda, powder and salt. Add the dry to the creamed and stir. Stir in the oatmeal, then add the cherries, chips and almonds. Drop by spoonfuls onto a greased baking sheet and bake at 350° for around 10 minutes or until golden brown. Cool on wire rack.