• Full disclosure: Marye Audet  sent me a copy of her cookbook to review
• Full disclosure 2: Marye Audet is a good friend of mine.
• Full disclosure 3: I would have bought this book anyway because Marye’s recipes rock.

I have in my hot little hands, Marye Audet’s new “Everything Cookes and Brownies” cookbook. While I hesitate to call it the cookie Bible, it comes close. This is no mere recipe book. Included are tips, tricks and hints for bakers of all levels.  And the recipes? They rock hard.

Yesterday my son and I whipped up a batch of Cherry Chocolate Chip Cookies. I picked these cookies because I’m not a fan of almond extract flavoring. I figured it Marye’s recipe could produce a cookie that wasn’t overpowered by phony almond, the book would be a winner.

I’m happy to report that the cookies were delicious and not too almondy extract-y at all. In fact, they didn’t last. They were simple to make, perfect for a 7 year old and his mom on a rainy day.

Cherry Chocolate Chip Cookies

Ingredients – Yields 48 Cookies

• 1/3 cup peanut oil
• 1/3 cup unsalted buter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped almonds
• 1 1/2 cup chocolate chips
• 1/2 cup dried cherries

Instructions.

1. Preheat oven to 375. Lightly grease cookie pans.
2. Cream together oil, butter, egg, sugars, almond extract and vanilla
3. Stir together dry ingredients, beat into butter mixture
4. Fold in nuts, chips and cherries
5. Drop by rounded teaspoonfuls on prepared baking sheets. Bake 10 – 12 minutes. Cool slightly before removing from the pan.

Think you’d like to try this recipe and others? Here’s your chance to win Marye Audet’s “Everything Cookies and Brownies” Cookbook. Simply tell us your top 3 reasons to send you the cookbook. One word comments or comments that indicate you haven’t read this post at all won’t be included.

Contest ends Sunday, November 1st.