Preheat your oven to 350°F. Line a baking sheet with parchment paper or lightly coat it with cooking spray.

Drain the maraschino cherries into a small bowl, making sure to reserve the juice. Remove and discard any stems. Pat the cherries thoroughly dry using paper towels, then chop them into small pieces. (See notes for tips.)

In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer to cream the mixture until it becomes smooth and fluffy.

Add the egg and vanilla extract to the creamed butter and sugar. Beat again with the mixer until the mixture is fully combined. Then, mix in 1 tablespoon of the reserved cherry juice. Discard any remaining juice.

In a separate bowl, whisk together the flour, baking soda, and salt until well blended. Gradually add the dry mixture to the wet mixture, stirring just until a thick cookie dough forms.

Fold in the quick oats, ½ cup of the mini chocolate chips, and the chopped maraschino cherries, mixing gently until evenly incorporated throughout the dough.

Using a cookie scoop that holds about 2 tablespoons, shape the dough into balls.

Arrange the dough balls on the prepared baking sheet, spacing them at least 2 inches apart. Bake for 9–10 minutes, or until the edges are lightly golden. As soon as you remove the cookies from the oven, press a few of the remaining chocolate chips onto the tops of the warm cookies.

Allow the cookies to cool on the baking sheet for 5–10 minutes. Then transfer them to a wire rack or a clean kitchen towel to finish cooling completely. Serve and enjoy!