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Oatmea–Choolat Chip Cookie

These oatmeal cookies are studded with lots of chocolate chips that turn gooey with baking. You can swap 2 cups of dried cherries for the chocolate chips or opt for a mix of both. For the right chewiness, use old-fashioned rolled oats, not the quick-cooking kind.

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. In a large bowl, using an electric mixer, beat the buer, brown sugar, and granulated sugar on medium speed until well combined, about 2 minutes. Add the eggs and vanilla and beat on low speed until well blended. Turn off the mixer and scrape down the bowl with a rubber spatula. Add about half of the flour mixture and mix on low speed just until blended. Add the remaining flour mixture and mix again just until blended. Turn off the mixer, add the oats and chocolate chips, and stir with a wooden spoon until the oats and chips are evenly mixed into the dough.

Drop heaping tablespoons of the dough onto the prepared cookie sheets, spacing the mounds about 2½ inches apart. Bake 1 sheet at a time until the cookies are golden brown, 11 to 14 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.

2 cups all-purpose flour 1½ teaspoons

ground cinnamon1 teaspoon baking soda ¾ teaspoon baking powder½ teaspoon salt

1 cup (2 sticks)

unsalted buer,

at room temperature

1 cup firmly packed

light brown sugar

1 cup granulated sugar2 large eggs

2 teaspoons vanilla extract2½ cups old-fashioned rolled oats

1 (12-ounce) bag (2 cups) semisweet chocolate chips

MAKES ABOUT 40 COOKIES

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