White chocolate, macadamia, & cranberry cookies
My goddaughter, Lauren, has been visiting us for a few days while she’s on break. First thing this morning, she asked me if we could make macadamia nut cookies. Turns out, they’re her favorite cookie, and I’ve never even had one! She wanted them so much that she ran to the store for the macadamia nuts and we got to work.
I found this recipe at Epicurious, and it didn’t disappoint. I can see why Lauren loves them so much. She wasn’t a fan of adding the cranberries, so I waited until the last tray to add those in. I tried both and found that I liked the ones with the cranberries best. (Lauren disagrees.) I think the cranberries cut the richness of the cookie a little and added a nice tartness now and then. They are really wonderful.
Recipe: White Chocolate, Macadamia, & Cranberry Cookies
(inspired by Epicurious.com)
3 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. kosher salt
1 c. unsalted butter, room temperature
1 c. packed light brown sugar
3/4 c. granulated sugar
2 large eggs
1 Tbsp. vanilla extract
1 1/2 c. dried cranberries
1 1/2 c. white chocolate, chopped
1 c. coarsely chopped, roasted and salted macadamia nuts
Preheat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, baking soda, and salt together in a medium bowl. Set aside. With mixer, beat butter 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 a wooden spoon, stir in cranberries, chopped white chocolate, and macadamia nuts.
Drop dough by tablespoons onto prepared sheets. Bake 10-14 minutes, or until golden around the edges. Cool one minute on cookie sheet, then transfer to wire rack to cool completely.
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