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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | cups | All Purpose Flour, Unbleached | 1 | teaspoon | Baking Soda | 1 | teaspoon | Ground Cinnamon | 1 | teaspoon | Ground Nutmeg | 1/2 | teaspoon | Kosher Salt | 1 | cup | Unsalted Butter | 1/2 | cup | Granulated Sugar | 1/2 | cup, packed | Brown Sugar, Packed | 2 | large | Eggs | 2 | teaspoons | Vanilla Extract | 3 | cups | Old-Fashioned Rolled Oats | 1 | cup | Bittersweet Chocolate Chips | 1 | cup | Dried Cherries |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350°F. Line 2 baking sheets with parchment paper. | | 2 | In a bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. | | 3 | Using an electric mixer, beat the butter and sugars until light and fluffy, 2 - 3 minutes. Beat in the eggs, one at a time, then the vanilla. | | 4 | Reduce speed to low and gradually add the flour mixture, mixing until just combined. Using a large spoon, fold in the oats, chocolate chips and cherries. | | 5 | Drop slightly rounded tablespoons of the dough onto the prepared baking sheets, spacing then 2 in. apart. | | 6 | Bake, rotating the sheets halfway through baking, until the cookies are golden brown around the edges, 12 to 14 minutes. Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely. |
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