Step 1

Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper.

Step 2

In medium bowl, whisk together flour, salt, and baking soda. In large bowl, whisk brown sugar, peanut butter, egg, melted butter, vanilla, and cinnamon until smooth.

Step 3

Add flour mixture to brown sugar mixture and use rubber spatula to stir until no dry flour is visible. Add oats, cherries, and almonds and stir until well combined.

Step 4

Lightly wet your hands. Roll dough into 12 balls (about 2 tablespoons each). Place dough balls on parchment-lined baking sheet, leaving space between balls. Gently flatten dough balls (see photo, “Step-by-Step: How to Shape Breakfast Cookies”). (Dough will be sticky; lightly re-wet your hands as needed while shaping cookies.)

Step 5

Place baking sheet in oven. Bake cookies until edges are set but centers are still soft, 8 to 10 minutes.

Step 6

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let cookies cool completely on baking sheet, about 30 minutes. Serve.