Lemon Cherry Almond Oat Cookies

Steps

1. Preheat oven to 350°
2. Once the oven is preheated, bake the almonds and oats for 8-10 minutes until they begin to darken and give off a nutty aroma.
3. Measure the flour, baking soda, baking powder, salt, cinnamon and lemon zest into a bowl and whisk to combine.
4. Using a stand mixer with the paddle attachment, beat the butter, brown sugar and granulated sugar on medium speed for 3-5 minutes, until fluffy and light in color. Be sure to scrape down the bowl a few times during the process.
5. Adjust the mixer to a low speed and slowly add the eggs, one at a time, followed by the vanilla extract, almond extract and lemon juice. Scrape the bottom and sides of the bowl once.
6. Gradually add the dry ingredients in 2-3 additions with the mixer on low speed. Scrape the bottom and sides of the bowl to fully incorporate the butter and sugar. 
7. Combine the oats, cherries, and almonds in the same bowl you used for the dry ingredients, then add them into the mix with the mixer on low speed. Mix just until everything is well distributed.
8. Use a cookie scoop to form the dough into ping pong size balls. Arrange on a prepared cookie sheet and chill for about 15 minutes to retain help retain shape while baking.
9. Bake for 10-12 minutes, rotating the pans halfway through the baking time. The edges of the cookies will begin to brown and the middle should appear slightly underdone. Let the cookies cool on the baking sheets. They will continue to cook and should be crunchy on the edges with a warm and chewy center.