Maraschino Cherry White Chocolate Oatmeal Cookies
  1. Preheat oven to 350 degrees. Line a large baking sheet with a silicone baking mat or parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  3. With an electric or stand mixer fitted with a paddle attachment, combine the butter and sugars. Mix until light and fluffy, about 2–3 minutes.
  4. Add the egg and vanilla; combine well. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula or large spoon.
  5. Stir in the oats, sliced cherries, and chocolate chips.
  6. Refrigerate dough for 30 minutes.
  7. Roll the dough into balls (about 3 tablespoons of dough each) and place on prepared baking sheet, about 2 inches apart.
  8. Gently flatten the dough balls with the palm of your hand.
  9. Bake for 10–12 minutes or until cookies are set and golden brown around the edges.
  10. Allow to cool on the cookie sheet for 5 minutes before moving to a wire rack to cool completely.
Recipe Notes

Photos and recipes courtesy of the National Cherry Growers & Industries Foundation.