|½ cup (1 stick), plus 6 tablespoons||Butter, softened|
|¾ cup ||Firmly packed brown sugar|
|½ cup||Granulated sugar|
|1 ½ cups||All-purpose flour|
|1 teaspoon||Baking soda|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Salt (optional)|
|3 cups ||Old fashioned rolled oats, uncooked|
|1 cup||C. J. Olson's Dried Bing Cherries|
|1 cup||Chopped walnuts|
Heat oven to 350°F.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well.
Add oats and cherries; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Makes 4 dozen cookies.
To make Bar Cookies, press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 bars.