Step 1

Preheat oven to 375° F. Line a large sheet pan with a Silpat or parchment paper.

Step 2

Drain the jar of maraschino cherries, making sure to save the juice. Rinse the cherries and place on paper towels and pat dry.

Step 3

Finely dice the cherries into small pieces. Place on dry paper towels and pat dry again. Set aside.

Step 4

Beat the butter and sugars together until creamy. Add the egg, cherry juice, and almond extract and mix again.

Step 5

Slowly mix in the salt, cornstarch, baking soda, flour, and oats into the butter mixture until everything is combined.

Step 6

Gently stir 3/4 cup chocolate chips and cherry pieces in by hand. Use a 1 1/2 tablespoon cookie scoop to make 24 even dough balls.

Step 7

Place 12 cookies at a time on the prepared baking sheet and bake for 10 minutes.

Step 8

Remove from the oven and let the cookies rest on the hot baking sheet for 2 minutes; gently place them on a sheet of parchment paper. Press a few extra chocolate chips into the top of the hot cookies.

Step 9

Let them cool completely, then store in a tightly sealed container on the counter.