Recipes

Using a food processor, grind oats into a fine flour. (I used a blender.)

In a bowl, sift all-purpose flour with baking powder and baking soda. Add oat flour and kosher salt

Using an electric mixer fitted with a paddle attachment, cream butter and sugars until light in color and texture, about 3 minutes.

Add eggs 1 at a time, mixing well after each addition.

Stir in vanilla.

Add flour mixture and mix until just combined.

Fold in chocolate and cherries.

Using a large ice-cream scoop, portion cookie dough into 18 balls. (I don't know what kind of ice cream scoop they used but I used the biggest cookie scoop I have and got way more than 18?)

Place cookies on a parchment-lined tray.

Cover tightly with plastic wrap and refrigerate over night.

Preheat oven to 350 degrees Fahrenheit.

Place cookies on an ungreased baking sheet 2 inches apart.

Press slightly to flatten cookies and sprinkle each cookie with 1/4 teaspoon sea salt.

Bake until cookies are golden brown around the edges. 15 to 18 minutes.

Transfer cookies to a wire rack to cool. Makes 18 cookies.

**Tip Use high quality "pure" not "imitation" vanilla extract for this recipe.

**Tip Look for bittersweet chocolate that's 60 to 70% cacao. Recommended brands Callebaut and Scharffen Berger.

** No the oats don't make these cookies healthy, but they do give them a crisp texture and a slight nuttiness.

**Tip Chilling the dough improves the texture (It lets the flour's gluten relax, for a more tender cookie) and the flavor. After 3 days though, the baking soda and baking powder lose some of their leavening power.

**Tip, affordable, reliable kosher salt is a staple in the Metropolitan bakery kitchen, but delicate, briny fleur de sel is best for finishing these cookies.