Makes about 2 dozen cookies
You can substitute cherry-flavored dried cranberries or other dried fruit for the dried cherries. You can also substitute other nuts for the pecans. And clearly you can substitute bittersweet or semi-sweet chocolate for the white chocolate.
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups old-fashioned rolled oats
2 large eggs
3/4 teaspoon salt
1 teaspoon vanilla extract
14 tablespoons butter, melted
2 tablespoons vegetable oil
1 cup granulated sugar
1 cup light or dark brown sugar
1 cup each: coarsely chopped dried cherries, coarsely chopped pecans and white chocolate chips (or small chunks cut from a 6-ounce bar)
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Mix flour, baking powder, baking soda and oatmeal in a medium bowl. Beat eggs, salt and vanilla in a small bowl. Mix butter, oil and sugars in a large bowl. Stir in egg mixture until smooth. Stir in flour mix, then cranberries, pecans and chocolate.
Use a 1 1/2-ounce (3 tablespoon) spring-action ice-cream scoop, form 8 rounded dough balls onto a large parchment- or silpat-lined cookie sheet. Bake until golden brown, 16 to 18 minutes. Use a metal spatula to transfer cookies to wire rack. Cool to room temperature. Repeat baking process with remaining dough. (Cookie can be stored in a tin up to five days or frozen up to a month.)