Two Cups Flour

0 In a medium bowl hand whisk together flour, oats, salt, baking soda, cinnamon and nutmeg. Set aside.
1 In bowl of stand mixer fitted with paddle attachment, beat together softened butter and sugars.
2 Add vanilla, maple syrup. and eggs one at a time. Scrape bottom and sides of bowl as needed.
3 Slowly spoon in flour and oats until dough is formed.
4 Take a small spatula and scrape dough from paddle.
5 Add in cherries and chocolate, then mix on low a couple spins to spread throughout cookie dough (or by stirring in with spoon).
6 Cover bowl with plastic wrap and set in fridge to chill for 30 minutes.
7 Preheat Oven to 375 F (190 C) and line two rimmed cookie sheets with parchment paper or silicone mats.
8 Using a cookie dough scoop or 2 Tbsp Scoop to measure out cookie dough. (dough will be thick and sticky)
9 Scoop cookie dough balls and place on baking sheets 2 inches apart.
10 Bake on middle rack for 10-12 minutes. Edges should be brown and center still soft. Cookie will firm as they cool. Don't over bake them!
11 Let cookies cool on pan for 3-4 minutes, then transfer to cooling rack.
12 Eat warm with glass of milk!!