White Chocolate Cranberry Macadamia Cookies
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 38 min.
Ready in
Ingredients
for
36
- Ingredients
- 3 cups unbleached all-purpose flour
- ½ tsp salt
- 1 tsp baking soda
- 1 cup butter (at room temperature)
- 1 cup light brown sugar (packed)
- ¾ cup granulated sugar
- 2 large eggs
- 1 Tbsp pure vanilla extract
- 1 ½ cups dried Cranberry
- 1 ½ cups white Chocolate chip
- 1 cup chopped Macadamia Nuts (roughly chopped)
Product recommendation
Yield will vary depending on size of cookie (36 large, 72 small).
Preparation steps
1.
Preheat oven to 350º F. Line 2 baking sheets with baking parchment paper.
2.
Sift flour, salt, and baking soda into a medium bowl. In a large bowl, using an electric mixer set on medium-high speed beat butter until light and fluffy.
Add the brown sugar and granulated sugar to the butter and beat until blended. Beat in the eggs one at a time, then add vanilla. Add dry ingredients and beat until just incorporated. Using a spatula, fold in the cranberries, white chocolate chips, and nuts.
3.
For large cookies, drop dough by heaping tablespoonfuls onto prepared baking sheets, spacing about 2 1/2-inches apart. For smaller cookies, drop by heaping teaspoonfuls, spacing 1 1/2-inches apart.
4.
Bake cookies until just golden, about 16 to 18 minutes for large cookies and about 14 to 15 minutes for small cookies. Cool on baking sheets for 5 minutes and transfer a wire rack to cool completely. Serve.
