Step 1

Weigh or measure the flour, baking soda, baking powder, and salt. Run a whisk through to blend them. In a separate bowl weigh or measure the white and light brown sugars and set that bowl aside. I also weigh out the oats but you can either weigh or measure into another bowl and set that aside.

Step 2

In a stand (I use a KitchenAid) or hand-held mixer, blend the sugars and butter on medium speed. Add the one egg followed by the one egg yolk. Add the vanilla extract and blend till it is all incorporated. Slowly add the flour mixture, don't over mix. Stop the mixer and scrape down the sides and across the bottom to make sure you mix all the flour and turn your mixer on for about 30 more seconds, then stop.

Step 3

Add your oats, cherries, raisins, pine nuts, and mini chocolate chips and turn on the mixer to speed 2 or You want to incorporate all into your batter. The dough will be stiff, always is when you are adding oats. My mixer was having a hard time on the lowest setting, so I bumped the speed up a little. You may need to mix a little by hand.

Step 4

Cover the bowl loosely and refrigerate for 30 minutes. I also start to preheat my oven at this point — line 2 cookie pans with parchment paper. Take the cookie dough out of the refrigerator and either drop or use a cookie scoop (I prefer OXO Good Grips Cookie Scoop Small) to add 12 mounds to a cookie pan.

Step 5

Bake for 13 to 16 minutes at 325°F(165°C or 170°C). Keep an eye on them starting at 13 minutes. Take them out of the oven and move them to a cooling rack.