Chunky Chocolate Cherry Oatmeal Cookies

Makes 32 cookies
Adapted from What Should I Eat For Breakfast

Dry ingredients:
3 1/2 cups rolled oats
1 cup dried cherries
1 cup sweetened shredded coconut
1 cup semisweet chocolate chunks or chips
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt

Wet ingredients:
1 cup honey
1 cup (2 sticks) unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon almond extract

In a large bowl combine all the dry ingredients and mix well.  In another bowl, combine all the wet ingredients until blended and pour over dry ingredients. Using a large spoon or spatula, fold together until evenly blended.  Cover bowl with foil or plastic wrap and chill in the fridge for half an hour.

While the dough is chilling, preheat the oven to 350 F and line 2 baking sheets with parchment paper or silicone mats.

When the dough has chilled, roll dough into 1 1/2 to 2 inch balls and place on baking sheets 2 inches apart.  Using your fingers, slightly flatten the cookies, then bake for 14-16 minutes until pale golden.  Cool completely on wire racks.