DRIED CHERRY, MACADAMIA AND WHITE CHOCOLATE CHIP COOKIES

Steps:

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