Oatmeal Almond Cherry White Chocolate Cookies

4 1/2 cups all purpose flour
2 tsp baking soda
2 tsp kosher salt
2 cups butter
1 1/2 cups sugar
1 1/2 cups firmly packed brown sugar
4 large eggs
2 tsp vanilla
2 bags (12 oz each)white chocolate chips
1 cup slivered almonds, toasted
3 cups rolled oats
1/2 cup dried cherries (unsweetened), cut into raisin-size pieces

Preheat oven to 375 F

Wisk flour, baking soda, and salt into a bowl and set aside.

In the bowl of a standing mixer, blend sugars and butter until fluffy. Add eggs one at a time, then vanilla. Mix until smooth. Add the flour in three batches, mixing until incorporated, but being careful not to overmix.

Remove bowl from standing mixer and stir in chocolate chips, almonds, cherries, and oats by hand.

Bake 8-9 minutes and cool on a rack.

**NOTE**
If you prefer cookies with a more "bready" texture, leave the dough in the fridge overnight before baking.

Mache with Pomegranite Seeds, Oranges, Toasted Hazelnuts, and Manchego Cheese in a Persimmon-Cinnamon dressing

Salad Ingredients:
1/4 c Toasted Hazelnuts with skin removed, roughly chopped
1 Naval Orange, Segmented
1/2 Pomegranite, De-Seeded
4T manchego cheese, shaved with a vegetable peeler
9 oz mache (usually one bag)

Dressing:
2 Fuyu Persimmons - peeled, seeded, and pureed
3T white wine vinegar
3T extra virgin olive oil (a mild one)
pinch cinnamon
salt, pepper, honey to taste (only if needed)

Place all salad ingredients save manchego cheese and hazelnuts in a bowl. Toss with some of the dressing (to taste) and garnish with cheese and nuts.