2 sticks unsalted butter, at room temperature 1¼ cups granulated sugar ⅔ cup light brown sugar, packed 1 egg 1 teaspoon vanilla extract ½ teaspoon almond extract 1¾ cups all-purpose flour ½ teaspoon baking powder ¼ teaspoon baking soda 1½ teaspoons salt 1 cup cornflake cereal, crushed ½ cup quick-cooking oats 1 cup white chocolate chips 1 cup dried cherries
In a standing mixer with the paddle attachment, cream together the butter and sugars on medium-high speed for 2 to 3 minutes or until light and fluffy. Scrape down the sides of the bowl and add the egg and vanilla and almond extracts. Beat on medium speed for 1 to 2 minutes.
Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together.
Remove bowl from mixer and stir in the crushed cornflakes, oats, chocolate chips, and cherries until all ingredients are incorporated.
Scrape the dough onto a sheet of plastic wrap and wrap tightly. Refrigerate dough for 1 hour.
Heat the oven to 350°. Line baking sheets with parchment paper. Remove dough from refrigerator and let sit out for 10 minutes. Pinch off dough and form 1-inch balls. Place on baking sheet, approximately 3 inches apart.
Bake for 13 to 18 minutes or until the edges are slightly brown. Cookies will spread and should be slightly soft in the center. Cool the cookies completely on the sheet pans before transferring to a cooling rack. Store in an airtight container for up to 2 weeks.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.