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White Chocolate, Cranberry, and Macadamia Nut Cookies Recipe

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This recipe for White Chocolate, Cranberry, and Macadamia Nut Cookies is from Kiki's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup light brown sugar, packed
3/4 cup sugar
2 large eggs
1 tbsp. vanilla extract
1 1/2 cups dried cranberries (about 8 1/2 oz.)
1 1/2 cups white chocolate chips (about 8 1/2 oz.)
1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 oz.)
Directions:
Directions:
Preheat oven to 350º.
Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in 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 tablespoonfuls onto prepared sheets, spacing 2 1/2" apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 1 1/2" apart.
Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets.
Do Ahead: Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
Number Of Servings:
Number Of Servings:
36 (large) or 72 (small)
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
My favorite cookie!

 

 

 

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