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Preheat oven to 350 and line your cookie sheet or jelly roll pan with parchment paper.
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Stir oats, flour, cinnamon, and baking soda in a medium bowl.
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In a large bowl, beat egg and whisk in the oil, sugar, milk, and almond extract.
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Add the dry ingredients to the wet ingredients and stir just until moistened, adding cherries (or cranberries) and almonds toward the end of mixing.
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Press your ingredients into your cookie sheet in a uniform manner. Mine did not fully cover the bottom of the pan; it covered about 4/5 of it.)
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Bake until golden around the edges and set in the middle. It took about 25 minutes for mine.
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Cool completely and store in an airtight container for up to 1 week or freeze for up to 1 month.