Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- salt (a pinch)
- 1 cup unsalted butter, at room temperature
- 1 1/3 cups packed light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 1/2 cups old fashioned oats
- 1/2 cup dried cherries
- 1/2 cup butterscotch chips
Directions
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Position oven rack in center of oven; preheat oven to 350°; trim parchment paper to fit each of two baking sheets.
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Dry whisk the flour, baking soda, cinnamon, and salt together; set aside.
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With the mixer on medium speed, cream together the butter and sugars until light and fluffy.
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Add the eggs, one at a time, and then the milk and vanilla extract, beating well.
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On low speed, gradually add the flour mixture, beating well after each addition.
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Slow the mixer down to low speed; add the oats and beat until just mixed.
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Add the cherries and butterscotch chips, mixing until just incorporated.
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Using a teaspoon, drop the cookie dough onto the prepared baking sheets so they are evenly spaced.
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Bake the first sheet of cookies for about 10 minutes, until golden brown.
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Transfer the cookies to a rack to cool and put the next batch in the oven.