Ingredients:

  • 1.5 cups (190g) All-Purpose Flour
  • 3 cups (270g) Old-Fashioned Rolled Oats, divided
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 0.5 tsp Sea Salt
  • 1 cup (225g) Unsalted Butter
  • 1 cup (200g) Coconut Sugar or Dark Brown Sugar
  • 1 Large Egg, room temperature
  • 1 tbsp Pure Vanilla Extract
  • 1 tbsp Raw Honey or Molasses
  • 1 cup (170g) 70% Dark Chocolate Chunks
  • 1 cup (140g) Dried Tart Montmorency Cherries, roughly chopped

Instructions:

  1. Melt the unsalted butter in a heavy-bottomed saucepan over medium heat. Whisk constantly as it foams. Once mahogany-colored specks appear and it smells nutty, remove from heat and pour into a heat-proof bowl. Cool until semi-solid (approx. 30 minutes in the fridge).
  2. Place 1 cup of the rolled oats into a food processor and pulse 5-6 times until it reaches the consistency of coarse sand.
  3. In a small ramekin, toss the chopped dried cherries with the vanilla extract and 1 teaspoon of warm water. Let them macerate to rehydrate.
  4. Whisk together the flour, pulsed oats, remaining whole oats, baking soda, cinnamon, and sea salt in a medium bowl.
  5. Cream the cooled browned butter with the coconut sugar until smooth. Beat in the egg and honey (or molasses) until well combined.
  6. Gradually fold the dry ingredients into the wet emulsion. Stir in the dark chocolate chunks and the macerated cherry mixture.
  7. Chill the dough for at least 1 hour to ensure proper hydration of the oats and to prevent spreading.
  8. Preheat oven to 350°F (175°C). Scoop 1.5-tablespoon portions onto parchment-lined baking sheets and bake for 10-12 minutes until edges are golden brown.