Not That There's Anything Wrong with Oatmeal Raisin Cookies

Oatmeal raisin cookies = classic. Always good. Comforting.
But.
Try swapping out the raisins for dried cherries. Add almonds and almond extract. And chocolate chips? Now we're talking!
The recipe for Cherry-Chocolate Chip Oatmeal Cookies was the first recipe I tried from the new Bon Appetit Desserts cookbook, which is one of those doorstop numbers that could possibly be the only dessert book you'd ever need. And it's certainly off to a good start with this recipe, which is your typical drop cookie recipe, just with a couple of twists.
With something as simple as an oatmeal cookie, replacing raisins with cherries and slipping in some homey chocolate chips and slightly sophisticated almonds is a very nice touch. It got me thinking about some other combos that might be tasty:
Candied ginger + pistachio?
Dried apricots + macadamia nuts?
Figs + hazelnuts?
You could really go, er, nuts here! But for now I'm quite content to enjoy the cherry almond combo. I gave a bag of them to some friends who just had a baby and they seemed to love them. But I'll admit it: I'm glad the bag only held about two-thirds of the whole batch.

Cherry-Chocolate Chip Oatmeal Cookies

1 c unbleached all-purpose flour
1/2 t baking soda
1/4 t salt
10 T (1 1/4 sticks) unsalted butter, room temp
1/2 c sugar
1/2 c (packed) dark brown sugar (I used light; no biggie)
1 large egg
1 t vanilla extract
1/2 t almond extract
1 c old-fashioned oats
1 1/2 c semisweet chocolate chips
1 c dried tart cherries (they seemed large so I cut them in half)
1/2 c slivered almonds, toasted (I used sliced almonds)

1. Position1 rack in center and 1 rack in top third of oven and preheat to 325 F. Line 2 heavy large rimmed baking sheets with parchment paper.
2. Sift flour, baking soda, and salt into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Stir in oats, then chocolate chips, cherries, and almonds.
3. Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing 2" apart. Bake cookies 12 minutes. Reverse baking sheets and continue to bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool).