Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Oatmeal and Dried Cherry Cookies 3.2 (93) 19 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 4 dozen Ingredients 1 ½ cups all-purpose flour 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon baking soda ½ teaspoon baking powder 1 cup (2 sticks) unsalted butter, room temperature 1 cup dark-brown sugar ½ cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 2 cups old-fashioned rolled oats 2 cups dried sour cherries Directions Preheat oven to 350 degrees. Line baking sheets with parchment paper;set aside. In a medium bowl, whisk the flour, cinnamon, salt, baking soda and baking powder; set aside. In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, beat the butter and sugars until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla, and beat to incorporate. Add flour mixture to butter mixture, beating on low speed to combine. Stir in the oats and dried cherries. Using a 2-ounce scoop, drop the dough onto prepared baking sheets, leaving 6 inches between cookies. Bake until edges are just turning brown, about 20 minutes. Cool 2 minutes on baking sheet, then remove to wire racks to cool completely. Rate it Print