White Chocolate, Cherry and Pistachio Chunkies

By barbgreenfield

Ingredients

• 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

Preparation

Step 1

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


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.


Makes thirty 2-inch cookies