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