Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 3 cups (270g) old-fashioned rolled oats
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) sea salt
  • 1 cup (225g) unsalted butter, browned and cooled slightly
  • 0.75 cup (150g) dark brown sugar, packed
  • 0.5 cup (100g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1 cup (170g) dark chocolate chunks
  • 1 cup (120g) dried tart cherries, roughly chopped

Instructions:

  1. Melt the butter in a heavy-bottomed saucepan over medium heat. Whisk constantly as it foams and pops; once golden-brown bits appear at the bottom and it smells nutty, remove from heat immediately.
  2. In a large mixing bowl, combine the browned butter with dark brown sugar and granulated sugar. Beat on medium-high until the mixture is fluffy and pale.
  3. Incorporate the egg and vanilla extract into the butter mixture, beating until the batter looks glossy.
  4. Sift in the all-purpose flour, baking soda, and sea salt. Mix until just combined.
  5. Using a spatula, fold in the old-fashioned rolled oats, dark chocolate chunks, and dried tart cherries by hand.
  6. Refrigerate the dough for 30 minutes to stabilize the fats and prevent spreading.
  7. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
  8. Bake for 10–12 minutes until edges are deep golden brown but centers remain slightly underbaked.
  9. Allow cookies to firm up on the hot pan before transferring to a wire cooling rack.