Chocolate Cherry Oatmeal Cookies

• 2 stickstunsalted butter, softened
• 1 cuptlight brown sugar (Splenda brown sugar mix works well here)
• 1/2 cuptwhite sugar (Splenda baking blend works well)
• 1 teasptvanilla extract
• 2 tggs, room temperature
• 11/2 cupstall-purpose flour (use dip and sweep method to measure)
• 1/2 teasptsalt
• 1 teasptbaking powder
• 1/4 teasptnutmeg
• 1/2 teasptcinnamon
• 3 cupstrolled oats
• 1 cupt(6 ounces) dried cherries
• 1 cupt(6 ounces) semisweet or bittersweet chocolate chips/chunks
• 1 cuptwhole pecans, toasted then coarsely chopped

1. Preheat oven to 350.
2. In the bowl of an electric mixer on medium-high speed, cream the butter, both sugars, and the vanilla extract until light and fluffy, about 2 minutes. With the mixer on medium-low, add the eggs one at a time and beat for 20 seconds.
3. Into a medium bowl, sift together the flour, salt, baking powder, nutmeg and cinammon. Add sifted ingredients to the butter mixture. With a wooden spoon or rubber spatula, mix until blended. Stir in oats, cherries, chocolate, and nuts till evenly blended.
4. Form dough into balls about 2 inches in diameter (an ice cream scoop is handy here) and place onto a parchment-lined cookie sheet.
5. Bake 14 to 17 minutes, until the bottom edges are just browned.
6. Cool 1 minute on cookie sheet; remove to wire rack.

butter, brown sugar, white sugar, vanilla, eggs, flour, teasp, teasp, nutmeg, teasp, rolled oats, cherries, chocolate chips, pecans

Taken from www.epicurious.com/recipes/member/views/chocolate-cherry-oatmeal-cookies-1212976 (may not work)