Ingredients
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
2 sticks of unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
2 tsp. pure vanilla extract
3 cups old-fashioned rolled oats
1 cup bittersweet chocolate chips
1 cup dried cherries
Directions
~Preheat oven to 350°. Line two baking sheets with parchment paper.
~In a bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
~Using an electric mixer, beat the butter and sugars until light and fluffy, two to three minutes. Beat in the eggs, one at a time, then the vanilla. 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.
~Drop slightly rounded tablespoons of the dough onto the prepared baking sheets, spacing them two inches apart.
~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 five minutes before transferring to wire racks to cool completely.