A chewy, crispy cookie from the May 2007 Cooking Light Magazine. The original called for white chocolate chips instead of semi-sweet and strawberries instead of cherries. The dough is very heavy, so you should use a stand mixer if possible.
Lightly spoon flour into a measuring cup; level with a knife. In a small bowl, combine flour, oats, baking soda and salt. Stir to combine.
Cream butter and sugar. Add vanilla and egg, then beat well. Gradually add the flour mixture, beating until blended. Add cherries and chocolate chips, stirring until blended.
Drop dough by tablespoonfuls 2 inches apart on a baking sheet coated with cooking spray. Bake at 350 for 12 minutes, or until lightly browned. Remove from oven; cool on pan for one minute. Cool cookies completely on racks.