These cookies are a classic and the addition of cranberries adds that little extra flavor that is just perfect for the holidays. I made these for my son’s preschool teacher and she just went on a on about how delicious they are. Give them a try and let me know what you think.
White Chocolate Macadamia Nut Cranberry Cookies
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup plus 2 tbsp dark brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1 1/2 cups white chocolate chips
- 1 cup dried cranberries
- 1/2 cup macadamia nuts, chopped
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a large bowl, beat butter until smooth. Add both sugars and vanilla extract and beat for about 2 minutes or until light and fluffy.
Add eggs, one at a time and mix well in between.
Add the flour mixture into the wet mixture and fold using a rubber spatula just until the flour is mixed in. Add the white chocolate chips, cranberries and nuts and just mix until they are incorporated.
Take about 1/4 cup of dough and roll into a ball. Place on cookie sheet, allowing plenty of room to spread out. I usually can fit 8 cookies on each sheet.
Bake for 11-14 minutes or until the edges just begin to brown. Remove from oven and allow to cool on cookie sheet for 5 minutes before you remove to cool completely on wire racks.