This recipe makes about 24 cookies.
1 stick of unsalted butter (softened)
1/2 cup cane sugar
3/4 cup firmly packed brown sugar
2 large eggs
1/2 teaspoon vanilla
1 teaspoon orange extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups of quick or instant oats
1 1/4 cup King Orchards’ dried tart cherries (we mixed sweetened and unsweetened)
1/2 cup white chocolate chips
Heat oven to 350 F. In a large bowl, beat butter and sugars until creamy. Add eggs, vanilla, and orange extract; beat well. Add combined flour, baking soda, and salt; mix well. Add oats, cherries, and chocolate chips; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.