A few decadent additions make these oatmeal cookies a special treat. Classic oatmeal cookies with brown sugar and loads of chewy oats are paired with nutty brown butter, tart dried cherries, and rich dark chocolate to make an incredibly delicious bite.
Line two large baking sheets with parchment paper.
In a large mixing bowl, whisk the all purpose flour, baking soda, ground cinnamon, and salt until evenly distributed. Set aside.
Cube the unsalted butter and set aside.
Set out the eggs to allow them to come to room temperature.
Measure the brown sugar, vanilla, oats, dark chocolate chips, and dried cherries. Set aside.
Add the cubed butter to a large frying pan and set it over medium-low heat. Let melt.
Once melted, let the butter brown over the heat until it turns light brown and has a nutty aroma, about 6-7 minutes. The butter will bubble and foam while you brown it, use a silicone spatula to stir the butter occasionally to ensure no bits of butter burn to the bottom of the pan.
Carefully pour the browned butter into the bowl of a stand mixer or large mixing bowl. Add the brown sugar to the bowl and mix using the paddle attachment or by using a hand mixer on medium speed for 4-5 minutes.
Turn the speed of the mixer to low and add the vanilla extract and the eggs, one at a time. Let continue to mix on low for 1-2 minutes until the eggs are incorporated.
Pour the butter, sugar, and eggs into the bowl of flour and other dried ingredients. Use a silicone spatula or wooden spoon to mix the ingredients together until a dough forms.
When there’s only a few streaks of flour left in the dough, add the old fashioned oats. Stir to incorporate the oats into the dough and finish mixing in the flour. Fold in the dark chocolate chips and dried cherries until evenly distributed.
Refrigerate the bowl of dough for 30-60 minutes, until the dough is cooled, but still malleable.
While the cookies are chilling, preheat your oven to 350°F.
Scoop the dough into heaping tablespoons, arranging them on the baking trays so there’s a 1 ½ inches between each cookie.
Bake for 10-12 minutes until the cookies are browned.
Let the cookies cool on the tray for 5 minutes and then transfer to a wire rack to cool completely.
Store cookies in an airtight container for up to 4 days at room temperature. Enjoy!