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" Active time: 35 minutes Bake time: 11 minutes per batch Total time: 1 hour 30 minutes plus cooling Makes: 4 1/2 dozen cookies 3 c. all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 c. packed brown sugar 1 c. granulated sugar 1/2 c. butter (1 stick), softened 2 lg. eggs 1 tsp. vanilla extract 2 tbsp. milk 8 oz. white chocolate chunks 1 c. roasted, salted macadamia nuts, chopped 1/2 c. candied cherries, quartered Directions 1. Preheat oven to 375\u00B0F. Grease large cookie sheet. On waxed paper, combine flour, baking soda, and salt.  2. In large bowl, with mixer on medium speed, beat sugars and butter 3 minutes, or until well blended, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in eggs and vanilla just until combined. Add milk, then beat in flour mixture just until blended. With spoon, stir in chocolate, nuts, and cherries. 3. Drop dough by heaping measuring tablespoons, 2 inches apart, onto cookie sheet. Bake 11 to 13 minutes or until lightly browned. Transfer cookies to wire racks to cool, about 15 minutes. Repeat with remaining dough. 4. Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months. Nutrition facts (each cookie): About 120 calories, 2 g protein, 17 g carbohydrate, 5 g total fat (2 g saturated), 0 g fiber, 14 mg cholesterol, 80 mg sodium. "^^<http://www.w3.org/2001/XMLSchema#string>
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