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KEEP SCREEN ON

Yield: Makes 48 cookies

Ingredients
Ingredients
1 1/2 cups flour

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups unsalted butter, softened

3/4 cups firmly packed brown sugar

1/2 cup sugar

1 tablespoon almond

1 tablespoon vanilla

1 large egg

1 1/2 cup semi-sweet chocolate chips

1 1/3 cup rolled oats

1 1/4 cup sweetened flaked or shredded coconut

1 cup dried cherries

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Preparation Method

  1. Preheat Wolf oven in BAKE at 350°F (175°C) or CONVECTION at 325°F (165°C).
  2. Sift together flour, cinnamon, baking soda and salt.
  3. Set aside.
  4. In large mixer bowl, beat together butter and both sugars on medium speed until creamy.
  5. Add almond, vanilla and egg; beat for 1 minute.
  6. Mix in flour mixture and remaining ingredients until just combined.
  7. Drop cookies in 2-tablespoon mounds on baking sheets lined with parchment paper.
  8. Bake 14 to 17 minutes or until done.
  9. Cool completely on cooling racks.

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