So, are you getting in the holiday spirit yet? Baking any cookies? Going to cookie exchanges? Getting tangled in your Christmas lights? Yelling at people who take your space in the Nordstrom parking lot? Anything?

Someone (ahem) got rid of our artificial Christmas tree — and the indoor lights were in the box. So we have had a (new) tree for a few days, but just got lights last night. At least we have a lot of cookies!

Today’s cookie is the (pseudo) boomchunka. The idea comes from a very magical place in Michigan (currently covered in a big, Christmasy blanket of snow) called Cherry Republic. They have many fantastic products, but one of the best is the boomchunka cookie. There are a few types of boomchunkas, but all of them contain oatmeal and cherries. I wanted to do one with oats, chocolate chips and cherries.

So, the first try (above) didn’t work so well. But I figured it out.

I used two kinds of chocolate chips along with the dried cherries, but you can use just one kind of chocolate chips if you’d rather.

I kind of tested the limits of this batter with the amount of chocolate and cherries. But that’s not a bad thing.

We gave the Cherry Republic version of these cookies in the gift baskets at the hotel at our wedding. And my mom sends them to me for my birthday. But I think these are at least close to as good. Certainly cheaper. Let me know what you think!

Oatmeal cherry chocolate chip cookies (aka Pseudo boomchunkas, based on the oatmeal cookie recipe in the Gourmet cookbook. Makes about 2 dozen)
1 3/4 cups old-fashioned rolled oats (not instant or quick oats)
3/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Scant 1/2 cup dark chocolate chips
Scant 1/2 cup milk chocolate chips
1/2 cup dried cherries

Preheat oven to 375 and butter or line two large baking sheets with parchment paper or silicon baking mat.

Stir together oats, flour, cinnamon, baking soda and salt.

In a large bowl, beat butter, brown sugar and granulated sugar together with an electric mixer at medium speed until light and fluffy (about three minutes). Add egg and vanilla and beat until well combined. Add the oat mixture to the butter mixture and beat until just combined. Stir in chocolate chips and cherries.

Use a spoon to form balls of dough and place them about 2 inches apart on the baking sheets. Flatten them slightly with the back of the spoon. Bake the cookies until golden, about 12 minutes. Let cookies cool slightly on pans, then transfer to wire racks to cool completely.

Store in an airtight container for up to four days. If they last that long.