There’s an abundance of flavors in this chewy oatmeal cookie. Chocolate chips, candied cherries and macadamia nuts combine with old fashioned oats for a flavorful cookie.

Cherry Macadamia Oatmeal Cookies

Ingredients:

Parchment paper or small amount of vegetable shortening for preparing baking sheets

Dough:

1¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, room temperature

1¼ cups firmly packed light brown sugar

½ cup granulated sugar

2 large eggs

2 tablespoons milk (preferably whole milk)

2 teaspoons pure vanilla extract

3½ cups old-fashioned oats

1 cup semi-sweet chocolate chips

1 cup coarsely chopped macadamia nuts

½ cup coarsely chopped candied cherries or maraschino cherries.

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. Preheat oven to 375 degrees F.  Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
   
   Dough:  
2. In a medium mixing bowl, combine flour, baking soda, and salt; whisk together to mix. Set aside.
   
   
3. In a large bowl of an electric mixer, combine butter, brown sugar and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Add milk and vanilla; beat until thoroughly mixed. Add flour mixture; stir until well mixed. Add oats, chocolate chips, nuts, and cherries; stir until mixed.
   
   Bake:   
4. Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 8 to 10 minutes or until cookies are set. Remove from oven and let cookies cool on baking sheet two minutes. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
   
   Tip: An ice cream scoop is ideal for making uniform-sized cookies.
    
   Makes about 6 dozen cookies
   
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