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Whisk together the flour, cinnamon, salt and baking soda. Set aside.
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Whisk together the butter and brown sugar. Whisk in the maple syrup. Whisk in the extracts and egg.
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Mix in the flour mixture gently. Then mix in the oats and dried cherries. Cover with plastic wrap and chill for at least 3 hours, preferably overnight.
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When you are ready to bake, preheat the oven to 325 F. Line a baking sheet with parchment paper or a silicone mat.
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Scoop out 2-tablespoon sized balls of dough, placing 6 to a baking sheet. Bake for 13-16 minutes, until the cookies are set, browned, and just turning dry (as opposed to wet raw) in the center.
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Let cool completely on the cookie sheet on a cooling rack.