1/2 cup (1 stick) butter, softened (half butter and half margarine works)
2/3 cup light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
1 1/2 cups rolled oats
3/4 cup dried cherries (or raisins)
1/2 cup chopped walnuts (optional)
Preheat oven to 350. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, cherries and walnuts, if using them.
At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but they might end up slightly less thick.
I scoop the batter into muffin trays and I go for the size of a strawberry. Flatten the scoops so the cookie touches all sides.
Bake them for 10 to 12 minutes (baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for a few minutes before transferring them to a rack to cool.