Preheat the oven to 375°F. Spray 2 large baking sheets with nonstick spray.

Combine the flour, oats, baking soda, and salt in a medium bowl. In a large bowl, with an electric mixer at medium speed, cream both sugars and butter until light and fluffy, 2 – 3 minutes. Beat in the egg and vanilla until blended. Slowly beat in the flour mixture until just blended. Stir in the chocolate, nuts, and cherries into the dough.

Drop by heaping tablespoons onto the baking sheets 2 inches apart, making a total of 20 cookies. Bake until lightly browned along the edges, 12-15 minutes, rotating the baking sheets halfway through the baking.

Let cool on the baking sheets on racks 2- 3 minutes. With a spatula, transfer the cookies to racks to cool completely.

Nutritional Information (Per Serving):

118 Cal (38% from Fat, 7% from Protein, 55% from Carb); 2 g Protein; 5 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 17 g Carb; 1 g Fiber; 7 g Sugar; 11 mg Calcium; 1 mg Iron; 33 mg Sodium; 12 mg Cholesterol

Original Recipe by Paula Deen: White Chocolate Cherry Chunkies
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 20 cookies
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy