3 cups whole-wheat flour
1 cup quick-cooking rolled oats
1 1/2 tsp. baking soda
1 tsp. salt
3 sticks (1 1/2 cups) unsalted butter, room temperature
2 cups brown sugar, firmly packed
1/4 cup buttermilk or plain Greek yogurt
1 tbsp. vanilla extract
1 (10 oz.) bag dark chocolate chips
1 5 oz.) bag dried tart cherries
Preheat oven to 350.
In a large bowl, combine the flour, oats, soda and salt; set aside. In the large bowl of a stand mixer, cream the butter and sugar until light and fluffy. With mixer set on medium-low speed, add the buttermilk and vanilla; mix until well incorporated. Add the eggs, one at a time, and mix until all is well incorporated.
Slowly add in the flour mixture, a little at a time, until a sticky dough forms.
Take bowl off the mixer stand and fold in the chips and cherries. Spoon onto parchment lined baking sheets, and bake for 12-15 minutes.
Makes about 32 large cookies.