This recipe uses fresh cherries, which is a bit unusual, as muffins and similar baked goods contain fresh fruit more often than cookies. These are good. Let them cool some before eating, as the baked fruit can be quite hot. Try these with blueberries, too.
Sometimes I bake cookies as squares, in a greased or parchment-papered 8″ x 8″ square pan. You could try this, just increase the baking time some. It’s a little less finicky, you dump the dough into the pan, smooth it out, and bake.
3/4 c all-purpose flour, whole grain or white, or a combination
1/2 c regular (not quick-cooking) rolled oats
1 t baking powder
1/4 t salt
4 T butter, softened; or coconut oil, softened, or neutral-tasting oil
1/2 – 3/4 c brown sugar
1 egg or egg substitute
1 t vanilla extract
1 1/2 c pitted, chopped fresh cherries
1. Preheat oven to 350°F. Line 2 baking sheets with parchment or silicone baking mats (much easier clean up!), or just one baking sheet, to bake in 2 batches
2. Combine flour, oats, baking powder and salt in a bowl.
3. In a large bowl, cream butter and sugar. Beat in the egg and vanilla. Stir in flour mixture. Mix well until combined. Stir in cherries.
4. Using about a tablespoon of dough for each cookie, place about 2 inches apart on the baking sheets. Bake for 12 minutes or until the top of the cookie is mostly set and the bottoms are browned.
5. Remove to a wire rack and cool.