Make Ahead: The balls of cookie dough need to be frozen for at least 1 hour or up to overnight. The frozen balls can be baked directly in a 350-degree oven for 15 minutes. Baked cookies can be stored in an airtight container for up to 4 days.
Servings: 30 2-inch cookies
- 1 1/2 cups flour
- 1/2 cup oat flour (available at Whole Foods Markets and on the natural/organic food aisle of large grocery stores)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 10 ounces (about 1 3/4 cups) white chocolate chips
- 1 cup dried sour cherries, chopped
- 1 cup roasted unsalted pistachios
Whisk together the flours, baking powder, ground cinnamon and salt in a mixing bowl.
Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until well incorporated. Add the eggs one at a time, beating to incorporate, then add the vanilla extract.
Reduce the speed to low; gradually add the flour mixture, then add the white chocolate chips, cherries and nuts, mixing until just blended.
Form the dough into 30 golf-ball-size balls. Freeze for hour or up to overnight.
Preheat the oven to 350 degrees. Line a baking sheet with a silicone liner or parchment paper.
Arrange 12 of the cookie dough balls on the baking sheet. Bake for 13 to 15 minutes, until they just begin to turn golden.
Transfer from the baking sheet to a wire rack to cool completely before serving or storing. Repeat with the remaining cookie dough.
From Cathy Barrow, who blogs at MrsWheelbarrow.com.
Tested by Cathy Barrow.
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