2 cups all purpose flour

1 tsp. baking soda

1 tsp. kosher salt

1 tsp. ground cinnamon

2 eggs, room temperature

2 tsp. vanilla extract

1 cup (2 sticks) unsalted butter, room temperature

2 cups firmly packed light brown sugar

2 cups rolled or quick cooking oats

1 cup dried cherries, chopped

1 cup pecans, chopped

2 cups chocolate chips

Preheat oven to 350 degrees. Grease two baking sheets (or use parchment paper/silicone mats).

Whisk together flour, baking soda, salt, & cinnamon in a small bowl. Set aside.

In a small bowl beat eggs and add vanilla to the beaten eggs. Stir together & set aside.

In the bowl of a stand mixer with the paddle attachment, beat the brown sugar and butter together until creamy, about 2 minutes on medium speed. Add the egg mixture to the butter mixture in two additions, beating well with each addition. Reduce speed to low and slowly add the flour mixture just until combined. Stir in the oats, pecans, cherries & chocolate chips.

Drop by rounded tablespoons or use a cookie scoop about 2 in. apart onto the baking sheets. Bake until the edges of the cookies are golden brown and the centers barely cooked, about 10 minutes. Let cookies cool on baking sheets for about 2-3 minutes, then transfer to cooling racks to cool completely.

Makes about 48 cookies.

Adapted from: Bride & Groom First & Forever Cookbook by Mary Barber & Sara Whiteford