Pre-heat the oven to 175C/350F/Gas 4.

Mix the flour, bicarbonate of soda, salt, cinnamon and porridge oats in a bowl

In another bowl, beat the butter and sugar together, add the egg and then beat in the sour cream and vanilla essence

Add the wet ingredients to the dry ingredients, and stir together, adding in the cherries

Drop spoonfuls of the mixture onto a baking sheet and flatten down with the back of the spoon

Bake for 12-15 minutes until golden

Cool for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container for 5-7 days