Instructions

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda, and ½ teaspoon baking powder; set the dry mixture aside.
• In a large bowl, use a hand mixer to beat ¾ cup room-temperature butter, ¼ cup shortening, 1 cup dark-brown sugar, and ½ cup granulated sugar until light and fluffy, about 1 to 2 minutes.
• Add the 2 large eggs, 1 teaspoon vanilla, and ¼ teaspoon almond extract to the butter mixture and beat until incorporated.
• With the mixer on low speed, add the flour mixture to the butter mixture and mix just until combined. Scrape down the sides of the bowl as needed.
• Stir in 2 cups old fashioned rolled oats, 2 cups dried tart cherries, and 4 ounces chopped white chocolate or white chocolate chips with a spatula until evenly distributed.
• Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving about 3 inches between cookies.
• Bake one sheet at a time (or as oven space allows) for about 12 minutes, until the edges are just turning brown and the centers look slightly underdone.
• Let the cookies cool on the baking sheet for about 2 minutes, then transfer them to a wire cooling rack to cool completely.