These buttery oatmeal cookies are made with sour cherries in syrup—a juicy, sweet-tart alternative to the usual raisins. You can use Amarena cherries or, for a more grown-up indulgence, brandied cherries. Slideshow: More Delicious Cookie Recipes
Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flours with the baking soda, salt, cinnamon and nutmeg. In a large bowl, using an electric mixer, beat the butter with the granulated and brown sugars at medium-high speed until light and fluffy, about 5 minutes. Add the eggs and vanilla and beat until smooth. Add the dry ingredients and beat at low speed until combined. Add the oats and cherries and beat until the cherries are slightly mashed and evenly distributed.
Scoop 6 scant 1/4-cup balls of dough onto each of the prepared baking sheets, spacing them evenly. Sprinkle the tops with turbinado sugar. Bake for 16 minutes, shifting the sheets from top to bottom and front to back halfway through, until dark golden brown. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely. When the baking sheets have returned to room temperature, line one of them with parchment and bake the last batch of 6 cookies.
The cookies can be stored in an airtight container for up to 3 days or in the freezer for up to 1 month.