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Chocolate-Chunk Oatmeal Cookies With Dried Cherries

Makes 16 (4-inch) cookies.

• 1 1/4 cups unbleached all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups rolled oats, old-fashioned (see note)
• 1 cup dried tart cherries, coarsely chopped, or 1 cup dried cranberries
• 4 ounces bittersweet chocolate, chopped into chunks about the size of chocolate chips (about 3/4 cup)
• 12 tablespoons unsalted butter, softened but still cool
• 1 1/2 cups packed brown sugar, preferably dark
• 1 large egg
• 1 teaspoon vanilla extract

Place oven racks in upper and lower positions. Preheat oven to 350 degrees. Line 2 large (12-inch by 18-inch) baking sheets with parchment paper.

Whisk flour, baking powder, baking soda and salt in medium bowl. In second medium bowl, stir together oats, cherries and chocolate.

In standing mixer fitted with flat beater, beat butter and brown sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla, and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. Gradually add oat mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain.

Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger eight balls on each baking sheet, spacing them about 21/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness. Bake 12 minutes, then rotate cookie sheets front to back and top to bottom and continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone), 8 to 10 minutes longer. Do not over bake.

Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Note: Quick oats used in place of the old-fashioned oats will yield a cookie with slightly less chewiness.

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