Ingredients
2 cups sugar1/2 cup butter, cubed6 tablespoons 2% milk3 tablespoons baking cocoa1 cup peanut butter1/2 teaspoon vanilla extract1/4 teaspoon almond extract3 cups quick-cooking oats1 jar (10 ounces) maraschino cherries, well drained and finely chopped
Preparation
In a large saucepan, combine sugar, butter, milk and cocoa. Bring to a boil, stirring constantly. Cook and stir 3 minutes.
Remove from heat; stir in peanut butter and extracts until blended. Stir in oats and cherries. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.
