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1
Preheat the oven to 300 degrees F.
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2
Combine the flour, baking powder and oats.
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3
Mix well with a wire whisk and set aside.
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4
In a the large bowl of an electric mixer, cream the butter and sugar at medium speed.
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5
It should for a slightly grainy paste.
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6
Add the molasses, brandy, almond and vanilla extracts and the eggs.
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7
Beat until smooth.
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8
Add the flour mixture, the raisins, pecans, almonds and cherries.
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9
Blend at a low speed until just combined.
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10
Don't overmix!
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11
Drop by rounded tablespoons onto an ungreased cookie sheet (hint: line with parchment paper), about 1 1/2 inches apart.
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12
Bake for 25 minutes or until the cookies are set.
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13
Let the cookies set on the sheet for a few minutes, and then transfer them to a cool, flat surface.
