1 cup (170 g) Chopped White Chocolate or White Chocolate Chips
⅓ cup Maraschino Cherries, well drained and sliced into quarters
Preheat oven to 350 F degrees. Line a large baking sheet with a silicone baking mat or parchment paper and set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
With an electric or stand mixer fitted with a paddle attachment, combine the butter and sugars. Mix until light and fluffy, about 2-3 minutes. Add the egg and vanilla, combine well.
Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula or large spoon. Stir in the oats, sliced cherries, and chocolate chips. Refrigerate dough for 30 minutes.
Roll the dough into balls, about 3 tablespoons of dough each, and place on prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand. Bake for 10-12 minutes or until cookies are set and golden brown around the edges. Allow to cool on the cookie sheet for 5 minutes before moving to a wire rack to cool completely.