| INGREDIENTS | MEASURES | WEIGHTS (lb) |
|---|---|---|
| Butter or Margarine, softened | 2 cups | 1 pound |
| Sugar, granulated | 1-1/2 cups | 12 ounces |
| Sugar, brown, firmly packed | 1-1/2 cups | 12 ounces |
| Eggs, slightly beaten | 4 | 8 ounces |
| Vanilla extract | 2 teaspoons | |
| Flour, all-purpose | 4-1/2 cups | 1 pound, 2 ounces |
| Baking soda | 2 teaspoons | |
| White baking chocolate, chopped | 3 cups | 1 pound, 2 ounces |
| Dried tart cherries | 3 cups | 1 pound |
| Cashews, broken pieces | 2 cups | 8 ounces |
Combine butter, granulated sugar and brown sugar in a large mixer bowl. Beat with an electric mixer on medium speed until blended, 3 to 4 minutes. Add eggs and vanilla; mix well.
Combine flour and baking soda; add to butter mixture. Mix thoroughly. Stir in white baking chocolate, dire cherries and cashews.
Portion with a No. 40 scoop 4 x 6 onto lightly greased or parchment paper-lined 26 x 18-inch baking sheets.
Bake in a 350°F standard oven 10 to 12 minutes, or until light golden brown. Do not overbake.
NOTE:
For 2-inch cookies, portion batter with a No. 70 scoop 4 x6 onto lightly greased or parchment paper-lined 26 x 18-inch baking sheets. Bake in a 350°F standard oven 8 to 10 minutes, or until light golden brown. Do not overbake.
Yield
Yield: 100 (3 inch) cookies; 150 (2-inch) cookies