Time: 40 minutes

Serves: 24

Ingredients

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs
• 1 Tablespoon pure vanilla extract (yes, Tablespoon!)
• 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 3 cups (240g) old-fashioned whole rolled oats
• 1 cup (140g) dried cherries
• 1 cup (180g) white chocolate chips

Directions

Using a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and mix on high until combined. Set aside.

In a separate bowl, whisk the flour, baking soda, salt, and cinnamon together. Add to the wet ingredients and mix on low until combined. Beat in the oats, dried cherries, and white chocolate chips on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator.

Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.