1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 stick unsalted butter, room temperature
¾ cup packed dark brown sugar
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla bean paste
1 heaping cup crunchy peanut butter
3 cups old fashioned rolled oats
1 heaping cup white chocolate covered cherries
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Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment.
In a large bowl, cream the butter and sugars until light and fluffy. I did this by hand but a hand or stand mixer will work. Beat in the eggs one at a time, followed by the vanilla and peanut butter. Stir in the flour, baking soda, and cinnamon.
When the dough just starts to come together, stir in the oats and cherries. Scoop the dough onto the prepared trays in about 2 tablespoon sized balls. Press slightly to flatten. Bake about 12 minutes until barely set and golden brown. Serve warm or cool completely on the tray. Cookie dough may also be stored in the refrigerator overnight before being scooped and baked. Baking time will increase slightly.
Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.