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: 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:   In a medium mixing bowl, combine flour, baking soda, and salt; whisk together to mix. Set aside. 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:    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 TheBakingPan.com