These cookies hit the spot! Sweet, a little nutty, a hint of sour, and crispy on the outside with a chewy centre. I have made them in the past sans walnuts, but I think the walnuts add good texture and another layer of flavour to the cookies. If you are going nut-free, of course eliminate the walnuts (making it school-safe too). #Piepie and #boss will be so delighted to try these this afternoon!

perfect with your coffee or tea, or a giant class of milk!

prep: 15 min    bake: 10-12 min    yield: 24 cookies

what you need:

• 1/2 cup unsalted butter (room temp)
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 1 egg
• 1 cup flour
• 1/2 cup rolled oats
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dried cherries
• 3/4 cup roughly chopped white chocolate discs
• 3/4 cup roughly chopped walnuts *optional

what to do:

1. Line cookie sheets with parchment paper. Preheat oven to 325 F convection (or     350 F regular baking).
2. In a large bowl, beat butter and sugars until fluffy. Add egg and beat until smooth.
3. In another bowl, combine flour, oats, baking soda and salt. Add to butter mixture and beat just until everything is mixed.
4. Add cherries, chocolate, and walnuts into the mixture. Mix just until evenly incorporated. (Do not over mix cookie dough!)
5. Drop spoonfuls of dough (about 6-8 per sheet) onto cookie sheets. The size I used were just slightly smaller than a golf ball.
6. Bake in the middle rack for 10 min then check, it really depends on your oven. (And if you have a convection oven and you’re using it…you really have to play around for the first batch because I burnt the bottom of my first tray of cookies. Convection ovens cook faster and it’s great but it takes some time to get used to it!).
7. Remove once the cookies are slightly golden brown, it’s okay if they are a little soft in the middle (better slightly underdone than overdone).
8. Once they have rested a few minutes on the sheet, they will be cool enough to transfer onto a cooking rack. Enjoy!