1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup dark brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 cups old fashioned oats
1 cup dried cherries, cranberries, or chopped apricots
1/2 of an 11-ounce bag of premium white chocolate chips (recommended: Ghirardelli)
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cherries (or other dried fruit) and white chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 1/4 measuring cup or ice cream scoop, scoop mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough , spaced evenly apart, on each baking sheet. Flatten the tops of cookie dough balls slightly and bake until the cookies are golden, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving. These are big, deliciously sized cookies. Enjoy!
This recipe is a variation from a Giada De Laurentiis recipe