Yields 30

Ingredients

• 1 cup butter, cubed and softened
• 1 cup packed dark brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 Tablespoon dark molasses
• 1 Tablespoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3 cups whole rolled oats
• 1 cup puffed amaranth grains
• 1 cup dried sour cherries
• ½ cup crystallised ginger, roughly chopped

Method

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth. Add both the sugars and beat on medium-high speed until creamed
2. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine
3. While the butter and sugars are creaming, Whisk the flour, ground cinnamon, ground ginger, baking soda, and salt together in a separate medium bowl. Set aside until needed
4. Once the butter and sugars have been creamed, add the dry ingredients to the wet ingredients and mix on low until combined.
5. Once fully combined, fold in the oats, dried cherries and crystalised ginger. Your dough should be quite thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator
6. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats
7. Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place well apart on the baking sheets. Bake for 13-14 minutes or golden brown. The edges will appear slightly darker than the centre of the cookie
8. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely