Cherry Macadamia Oatmeal Cookies

• COOKIE:
• Reynolds(R) Parchment Paper
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups packed brown sugar
• 1 cup (2 sticks) butter, softened
• 1/2 cup sugar
• 2 eggs
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 2 1/2 cups quick oats, uncooked
• 1 pkg. (12 oz.) semi-sweet chocolate chunks
• 1/2 cup coarsely chopped macadamia nuts
• 1/2 cup maraschino cherries, drained and quartered
• DRIZZLE:
• 1 cup powdered sugar
• 2 to 3 tablespoons water

1. PREHEAT oven to 375u0b0F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside.
2. COMBINE flour, baking soda, and salt on a sheet of parchment paper; set aside.
3. CREAM brown sugar, butter and sugar together in a large bowl, with an electric mixer 2 to 3 minutes or until light and fluffy. Beat in eggs, milk and vanilla. Reduce speed to low. Gradually add flour mixture, mixing well after each addition; beat until well blended. Stir in oats, chocolate chunks, nuts and cherries until well blended. Drop by rounded tablespoons 2 inches apart onto parchment-lined cookie sheet.
4. BAKE 10 to 12 minutes or until golden brown. Slide parchment paper with cookies onto a wire rack to cool.
5. STIR together powdered sugar and water in a small bowl. Drizzle over cooled cookies on parchment paper.
6. REYNOLDS KITCHENS TIP: Dry the cherries well with paper towels to prevent the cherry juice from adding a pink color to the dough.

cookie, paper, flour, baking soda, salt, brown sugar, butter, sugar, eggs, milk, vanilla, oats, semisweet chocolate chunks, nuts, maraschino cherries, drizzle, powdered sugar, water

Taken from www.myrecipes.com/recipe/cherry-macadamia-oatmeal-cookies (may not work)