Cookies are always a crowd pleaser.  An oatmeal cookie with a southern twist (cherry and pecan). Replace the two ingredients to walnut and craisins and you have a more New England style cookie.

1 c. whole wheat flour
1 1/3 c. all-purpose flour
1 c. old fashioned oats
1 tsp baking soda
½ tsp salt
1 stick of butter, softened
½ c. sugar
1 c. brown sugar
2 Tbs. molasses
2 eggs
1 tsp vanilla
¾ c. dried cherries or craisins
½ c. roughly chopped pecans

Soak cherries in 1 c. water for at least one hour or until plump.

Preheat oven to 375 F.
Mix flours and oats with soda and salt. Set aside.

Beat butter with sugars until fluffy.  Add molasses and beat again for 1 minute. Add eggs and vanilla. Beat until well blended.
Add flour mixture and blend until well mixed. Drain cherries , add to nuts and mix into dough.

Place tablespoon size dollops of dough onto a parchment lined baking sheet, spacing them 2 or 3  inches apart.  Bake for 12 minutes.  Remove from oven and allow cookies to rest for 1 minute before transferring to a cooling rack. Cookies should be cooled completely before  storage.

Special Tip:  An ice cream scooper works well for keeping cookie size consistent.