11/21/2016 White Chocolate, Cranberry, and Macadamia Nut Cookies
White Chocolate, Cranberry, and Macadamia Nut Cookies
Recipe Courtesy of Cindy Schumacher
3 cups all-purpose flour
1 tsp. baking soda
¾ tsp. salt
1 cup unsalted butter, room temperature
1 cup packed golden brown sugar
¾ cup sugar
2 large eggs
1 Tbsp. vanilla extract
1½ cups dried cranberries (6 oz.)
1 ½ cups white chocolate chips (8½ oz.)
1 cup coarsely chopped roasted, salted macadamia nuts (4½ oz.)
Preheat oven to 350. Line 2 large rimmed baking sheets with parchment paper.
Sift first 3 ingredients into medium bowl.
Using electric mixer, beat butter in a large bowl until fluffy. Add both sugars and beat until blended.
Beat in eggs, one at a time, then vanilla. Add dry ingredients and beat just until blended.
Using spatula, stir in cranberries, white chocolate chips, and nuts.
For large cookies, drop dough by heaping tablespoons onto prepared sheets, spacing 2½ inches apart. For small cookies, drop dough by level tablespoons onto sheets, spacing 1½ inches apart.
Bake cookies until just golden about 18 minutes for large cookies and 15 minutes for small cookies.
Cool on sheets.