Begin by browning your butter. Melt the butter in a medium saucepan or skillet over medium heat. Once it has melted, start whisking constantly for 3-4 minutes. Watch carefully, as it can burn easily. The butter will begin to bubble, get a little foamy, and develop a golden brown color with a nutty aroma. Once the little brown bits start to appear, keep cooking for about a minute, until the butter is golden brown, but not too dark. Remove from heat immediately and transfer to a heat-safe bowl. Let cool for several minutes, then transfer to the freezer to chill for 30 minutes, until the butter solidifies.

Preheat oven to 350℉. Make the cookie dough. Add the chilled butter to the bowl of a stand mixer fitted with the paddle attachment - be sure to scrape all of those beautiful brown bits into the mixer, you don't want to miss any! Beat for 1 minute on medium-high speed. Add the dark brown sugar and granulated sugar and cream together with the butter for another couple minutes, until combined, scraping down the bowl as necessary. Add the eggs and vanilla and beat on medium speed for another 1-2 minutes, or until light and fluffy.

In a separate medium mixing bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing on low to medium speed, until incorporated. Do not overmix. Add the oats, and mix again to combine. Add the dark chocolate chips and dried cherries, and mix until just combined.

Scoop your cookie dough into 2-3 tablespoon sized scoops, rolling with your hands to create dough balls. Place 2 inches apart on a parchment or silpat lined baking sheet. Stud the tops of the dough balls with extra dark chocolate chips and dried cherries, if desired. Bake for 10-12 minutes or until just set - be careful not to over-bake. Sprinkle finished cookies with flaky salt and enjoy!