Cookies with pieces of white chocolate, dried cherries and macadamia nuts

Ingredients:

• 1 and 1/4 cups rolled oats
• 2 cups cake flour
• 1 and 3/4 cups premium flour
• 1.5 tsp of baking soda
• 1 and 1/4 teaspoons baking powder
• 1.5 tsp coarse salt
• 280 g softened unsalted butter
• 1.5 cups firmly packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1.5 cups dried cherries (220 g), chopped
• 1 cup chopped unsalted macadamia nuts
• 1 tbsp. white chocolate granules

Preparation:

1. Grind the rolled oats in a food processor until they form crumbs of varying sizes. Transfer the rolled oats to a medium bowl and whisk together the flour, baking soda, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium speed until smooth, about 5 minutes. Beat in the eggs, one at a time, until smooth. Stir in the vanilla.
2. Mixing on low speed, add the flour mixture and knead until smooth. Using a spatula, fold in the cherries, nuts, and white chocolate chips. Cover the bowl with plastic wrap and refrigerate for at least 24 hours and up to 48 hours.
3. Place baking sheets in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line the baking sheets with parchment paper or silicone mats.
4. Scoop out balls of dough (about 2 teaspoons each) and place them on lined baking sheets, spacing them about 2.5 cm apart.
5. Bake until the cookies are golden brown around the edges and pale golden and soft in the center, about 9 minutes. To ensure even baking, rotate the baking sheets halfway through baking. Cool on a wire rack for about 10 minutes, then transfer the cookies with a spatula to a wire rack and let cool completely.