Sigh. For those who haven’t heard, Gourmet magazine announced the end of its deliciously happy shiny food loveliness. We have been on-again, off-again subscribers over the years and own about half a dozen of their various compilation cookbooks. Off the top of my head I can think of a handful of their recipes that have become go-to meals. (Turkey-Mango-Chipotle-Mayo-Pita-Sandwiches, I’m looking at you.)

The articles I read indicated that they will continue to publish recipes via Epicurious.com (which, BTW, I consider to be the singular best recipe website out there). So I guess it’s not good-bye, it’s see you later.

In honor of this sad announcement, I decided to bake. The kind of baking that requires *two* sticks of butter.

Chocolate Chip Oatmeal Cookies with Dried Cherries

-via epicurious.com

1 Cup (2 sticks) unsalted butter, room temperature
1 Cup (packed) golden brown sugar
1/2 Cup sugar
1 teaspoon vanilla extract
2 large eggs
2 Cups old-fashioned oats
1 1/2 Cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups dried tart cherries (6 oz)
1 1/4 semisweet chocolate chips

Preheat oven to 375 degrees.
Line baking sheets with parchment paper.

Blend first 4 ingredients in processor 30 seconds. Add eggs; process to blend.

Add next 4 ingredients. Using on/off turns, process until oats are coarsely chopped and mixture is blended. Transfer to large bowl. Mix in cherries and chocolate chips.

Spoon batter onto prepared baking sheets, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, rotating baking sheets after 7 minutes, about 14 minutes total.

Yield: 4 Dozen