Nutrition per serving may change if servings are adjusted.
1 cup rolled oats
⅓ cup corn syrup
1 tablespoon canola oil
2 tablespoons butter
1 large egg
⅓ cup sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup chopped dried tart cherries
Set oven rack in the center; preheat to 400°F. Lightly oil 3 baking sheets or coat with nonstick cooking spray, and dust them with flour, shaking off excess.
Combine oats, corn syrup and oil in a medium bowl. Melt butter in a small saucepan over low heat and cook until it begins to turn a light, nutty brown, 1½ to 2 minutes. (Be careful not to burn the butter.) Pour into the oat mixture and stir to combine. Set aside.
Beat egg and sugar in a mixing bowl with an electric mixer until thickened and pale, about 5 minutes. Blend in vanilla.
Stir together flour, baking powder and salt in a small bowl; fold into the egg mixture. Add the oat mixture and dried cherries; stir gently to combine.
Spoon the batter by teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, for about 4 minutes, or until the cookies are golden and lacy. Let cool on the baking sheet for 2 minutes, then carefully remove cookies from the baking sheet and cool on a flat surface (not a rack).
Make Ahead Tip: Store in an airtight container with parchment or wax paper between the layers.