Instructions

• Preheat oven to 400, and line a cookie sheet with parchment paper or a silpat (don’t spray or oil).
• In a blender, pulverize the oats until you have coarse flour.
• Place the oat flour into a large mixing bowl, and add the spelt flour, cane sugar, baking powder, cardamom, baking soda, and salt.
• Using two knives (or your fingers), cut in the butter until it’s well incorporated and the flour resembles coarse crumbs (don’t obsess too much over this). Set aside.
• In a separate, smaller bowl, lightly beat the egg.
• Whisk in the buttermilk and vanilla, and add to the flour mixture.
• Stir to combine (at first you’ll think you don’t have enough liquid, but you probably do; if not, add a tiny bit more buttermilk).
• Gently fold in the cherries.
• Using a large spoon, scoop the dough into balls and drop on your lined baking sheet a couple inches apart from each other (they don’t spread too much).
• Bake until golden brown, 17-20 minutes. Cool on a wire rack.