Ingredients
Scale
- 1¾ cups flour
- ¾ cup dark brown sugar
- ¾ cup granulated sugar
- ½ cup 1 stick butter, at room temperature
- 2 eggs (at room temperature)
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup old-fashioned rolled oats
- ¾ cup walnuts (toasted chopped)
- 1 cup dried cherries
- 8 ounces semisweet chocolate (chopped into chunks)
Instructions
- Preheat oven to 375°. Line baking sheets with parchment and set aside.
- By hand (I use a wooden spoon) or in a stand mixer fit with the paddle beater, mix together the sugars with the softened butter until completely blended. Add the eggs, one at a time to form a smooth batter. Mix in the vanilla, salt, baking soda and cinnamon.
- Add the flour and mix till just incorporated. Fold in the oatmeal, cherries, and chocolate till combined.
- Using a medium cookie scoop (about 1½ tablespoons) place mounds of dough about 2-inches apart on prepared baking sheets. Refrigerate for 10 minutes.
- Then bake till edges start to brown and centers look set, 10-12 minutes. Mine took 10 minutes and I pulled them out when the very center looked underbaked.
- Let cool on baking sheets for 5 minutes, then remove to wire rack to finish cooling.
- Category: Dessert