Dried Cherry, Macadamia and White Chocolate Chip Cookies

2018-07-16
  • Yield : about 4 1/2 dozen cookies
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m
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Ingredients

  • 1 1/4 cups old-fashioned oats
  • 2 scant cups cake flour
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 2 1/2 sticks (10 ounces) unsalted butter, softened
  • 1 1/2 cups packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups dried cherries (8 ounces), chopped
  • 1 cup unsalted macadamia nuts, chopped
  • 1 cup white chocolate chips

Method

Step 1

Pulse the oats in a food processor until some of it is fine and some of it is still very coarse. Dump the oats into a medium bowl and whisk in the flours, baking soda, baking powder and salt. In a large bowl, beat the butter and the sugars with a mixer at medium speed until very light, about 5 minutes. Beat in the eggs, one at a time, until well blended. Beat in the vanilla.

Step 2

At low speed, add the flour mixture and mix until just combined. Using a rubber spatula or a wooden spoon, fold in the cherries, nuts and white chocolate chips. Cover the bowl with plastic wrap and chill for at least 24 hours and up to 48 hours.

Step 3

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.

Step 4

Roll about 2 teaspoons of dough into balls and place them on the lined baking sheets, leaving about 1 inch of space between them.

Step 5

Bake until the cookies are golden brown around the edges and the centers are pale golden and still soft, about 9 minutes. Let cool on wire racks for about 10 minutes, then transfer the cookies with a spatula to the racks to cool completely (or for as long as you can wait!).

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