Prep Time: 20 mins
Cook Time: 18 mins
Makes: 16 cookies

Ingredients
1 cup unsalted butter, slightly softened
1 1/2 cups firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 teaspoon baking power
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1 cup dried cherries, coarsely chopped
1/2 cup coarsely chopped pecans
1/2 cup roasted pistachios
1 cup semi-sweet chocolate chips
Flake salt (optional)

Instructions
Heat oven to 350 F, and line a cookie sheet with parchment paper. In a large bowl, use an electric mixer to cream butter and brown sugar — about 1 minute. Add egg and vanilla. Mix to combine. In another bowl, whisk flour, baking powder, baking soda and salt. Add to the butter mixture, and mix on low. Add oats, and mix to combine. Mix in cherries, pecans, pistachios and chocolate chips. Use a 1/4 cup dry measuring cup to portion dough into 16 to 18 equal portions. Roll dough into a 2-inch ball and place on the baking sheet. Space dough balls about 3 inches apart and press each to about 1 inch thick. Sprinkle with a generous pinch of flake salt, if desired. Bake 15 to 18 minutes, or until the edges are brown but the center of each cookie is still shiny and wet. Cool on the baking sheet for 5 minutes before sliding the parchment, with the cookies on it, to a wire rack to cool completely. Work in batches to bake all cookies. Store in an airtight container.

Stacey’s Recipe Note
For a gourmet look, place an additional 1/2 cup each of pecans, pistachios and cherries in a small bowl. Once the dough balls have been formed, press them into the nut mixture, and place on the baking sheet — ensuring the dough is about 1 inch thick. Bake as directed.