Chewy Chocolate Raspberry Cookies

1. 1

   Preheat the oven to 350 F. Lightly grease cookie sheet.

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   In a large mixing bowl, stir together the raspberry preserves, sugar,

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   canola oil, vanilla, and almond extract.

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   In a separate mixing bowl, sift together the other ingredients. Add

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   the dry to the wet in 3 batches, mixing well with a fork after each

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   addition. When you get to the last batch, you may need to use your

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   hands to work the batter into a soft and pliable dough.

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   Roll the dough into walnut-size balls and then flatten them with your

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   hands into 2 1/2 -inch-diameter disks. Place on a cookie sheet 1/2

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    inch apart. Bake for 10 minutes.

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    Remove from the oven and let cool for 5 minutes. Transfer to a cooling

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    rack to cool completely. Enjoy!

* Per serving · 4 servings · Values may vary.

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