I wanted to take a plate of cookies, to a sweet Old lady that means a lot to me. The cookies needed to be something special, but I didn’t have a lot of time for baking. I decided on a new recipe, which could have been disastrous! Just the opposite occurred. I betcha can’t eat just one of these cookies! When you bite into this cookie, you will be in cookie heaven. The rich chocolate and crunchy macadamias, along with the tart dried cherries is scrumptious. This cookie is buttery with brown sugar goodness.

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*3/4 Cup lightly packed very fresh dark brown sugar
1/2 cup quick (1-minute) oatmeal
1/3 cup granulated sugar
1 3/4 cups all purpose flour, spooned in and leveled
1/2 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, slightly firm
2 tablespoons light corn syrup
1 large egg
2 tsp. pure vanilla extract
8 ounces good quality white chocolate chunks or chips
1 1/2 cups coarsely chopped macadamia nuts
1 cup dried cherries
*make sure they are fresh, I like the sunkist brand


1. Position the shelves in the upper and lower thirds of the oven. Heat the oven to 375 degrees.

2. Place the brown sugar, oatmeal, and granulated sugar in the bowl of a food processor fitted with the steel blade and process 21/2 to 3 minutes, stopping occasionally to pulse. The oatmeal must be very finely ground.

3. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

4. In the large bowl of an electric mixer fitted with a paddle attachment, mix the butter and corn syrup together on medium low speed, mixing until smooth and creamy, about 1 minute. Add the oatmeal – sugar mixture in three additions and beat for 2 minutes. Add the egg and vanilla and beat for 1 minute longer. Scrape down the bowl as needed. Reduce the mixer speed to low, add the dry ingredients one half at a time, and mix just until blended. Using a large rubber spatula, fold in the chocolate pieces, cherries and the macadamia nuts.

5. Drop 1 1/2 inch mounds of dough, about the size of a large walnut, from the tip of a tablespoon onto cookie sheets, about 3 inches apart. Scrape down the side of the bowl occasionally to ensure even distribution of the chocolate, cherries and nuts. Bake the cookies for 10 to 12 minutes, or until the edges begin to turn a golden brown. To ensure even baking, toward the end of baking time rotate the pans top to bottom and front to back. Do not over bake.

6. Remove the cookies from the oven and let stand for 2 minutes. Using a metal spatula, carefully loosen. Transfer to cooling racks. Store in an airtight container, layered between strips of wax paper. These cookies can be frozen. Enjoy!