Dried Cherry, Macadamia and White Chocolate Chip Co

Name: Dried Cherry, Macadamia and White Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Pulse the oats in a food processor until some of it is fine and some of it is still very coarse.
2
Dump the oats into a medium bowl and whisk in the flours, baking soda, baking powder and salt.
3
In a large bowl, beat the butter and the sugars with a mixer at medium speed until very light, about 5 minutes.
4
Beat in the eggs, one at a time, until well blended.
5
Beat in the vanilla.
6
At low speed, add the flour mixture and mix until just combined.
7
Using a rubber spatula or a wooden spoon, fold in the cherries, nuts and white chocolate chips.
8
Cover the bowl with plastic wrap and chill for at least 24 hours and up to 48 hours.
9
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.
10
Roll about 2 teaspoons of dough into balls and place them on the lined baking sheets, leaving about 1 inch of space between them.
11
Bake until the cookies are golden brown around the edges and the centers are pale golden and still soft, about 9 minutes.
12
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!
13
).

1808

kcal

Calories

Fat

255

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Dried Cherry, Macadamia and White Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dried Cherry, Macadamia and White Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions