Directions
Preheat the over to 375ºF [190ºC]. Line two baking sheets with parchment paper.
In a small bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, with a hand mixer, beat together the butter, granulated sugar, and brown sugar until light and smooth, about 3 minutes. Beat in the egg and vanilla until smooth. Gradually stir in the flour mixture until combined. Fold in the chocolate chips, rolled oats, and the dried cherries (if using). Drop the dough by the rounded tablespoonful onto the prepared baking sheets, leaving 2 in [5 cm] between the cookies; the cookies will spread as they bake.
Bake for 8 to 10 minutes, or until the edges are set and lightly brown. Transfer the cookies to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.
This recipe is courtesy of Amy Guittard from her Guittard Chocolate Cookbook.