1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter -- (2 sticks) room temperature
1 cup dark-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups old-fashioned rolled oats
2 cups dried sour cherries

Preheat oven to 350°. 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. (Shanna's note - I usually don't bake them that long....somewhere around 15 in my oven, or even 13. Just watch them!)

Shanna's Notes - This is a great cookie recipe. Sometimes we add chopped white chocolate, to give some sweetness with the sour of the cherries. You could also make the cookies and drizzle white chocolate on the top, or dip the bottom of the cookie in white chocolate. With or without the chocolate, this is a great cookie!