Blue Cheese and Dried Cherry Oatmeal Cookies

1. In a large bowl stir together flours, thyme, and salt. Using a pastry blender, cut butter into flour mixture until mixture resembles fine crumbs and starts to cling. Stir in egg. Add cherries and blue cheese. Knead gently until mixture forms a ball. Divide dough in half.

2. Roll dough into two 7-inch logs. Roll logs in chopped walnuts. Wrap each log in plastic wrap and refrigerate at least 2 hours or up to 2 days.**

3. Preheat oven to 325°F. Unwrap and slice each log into 3/8-inch slices. Arrange slices 1 inch apart on parchment-lined cookie sheets. Bake for 20 minutes or until just slightly browned and set. Let cool on cookie sheets for 5 minutes. Cool completely on a wire rack.

*Tip

Make oat flour by processing rolled oats in a blender or food processor until a fine powder.

**Tip

Dough logs can be frozen up to 3 months. If freezing, place wrapped logs in resealable freezer bag. Thaw about 10 minutes or until soft enough to cut without crumbling. Bake as directed, adding 1 to 2 minutes to baking time.

To Store

Place cookies in an airtight container. Store in the refrigerator up to 4 days or freeze up to 2 months.