5 stars based on 6 Reviews
Servings: 20 cookies
Prep Time: 10 min
Cook Time: 15 min
1 1/4 cups all-purpose flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar
1/4 cup packed brown sugar
4 tablespoons butter, softened
1 large egg
1 teaspoon vanilla
2 ounces white chocolate, cut into 1/4-inch pieces
1/4 cup chopped macadamia nuts
3 tablespoons candied cherries, coarsely chopped (about 6 cherries per Tbsp.)
Preheat the oven to 375°F. Spray 2 large baking sheets with nonstick spray.
Combine the flour, oats, baking soda, and salt in a medium bowl. In a large bowl, with an electric mixer at medium speed, cream both sugars and butter until light and fluffy, 2 – 3 minutes. Beat in the egg and vanilla until blended. Slowly beat in the flour mixture until just blended. Stir in the chocolate, nuts, and cherries into the dough.
Drop by heaping tablespoons onto the baking sheets 2 inches apart, making a total of 20 cookies. Bake until lightly browned along the edges, 12-15 minutes, rotating the baking sheets halfway through the baking.
Let cool on the baking sheets on racks 2- 3 minutes. With a spatula, transfer the cookies to racks to cool completely.
Original Recipe courtesy Paula Deen
Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen