You can make these cookies like small cookie bites, or you can make larger cookies. Either way, they're tasty, and this recipe cooks up a big batch. Get out your mixing bowls and preheat the oven. It's time to make cookies! Print out the recipe here.
Macadamia Nut, White Chocolate & Cranberry Cookies
Ingredients:
3 cups flour
1 tsp baking soda
3/4 tsp salt
1 cup unsalted butter, room temperature
1 cup packed brown sugar
1/2 cup sugar*
2 large eggs, room temperature
1 Tbsp vanilla extract
1 cup roasted macadamia nuts, roughly chopped
1 cup white chocolate chips*
1 cup dried cranberries*
Preparation:
Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper.
In a medium bowl, sift together the flour, baking soda and salt. Using an electric mixer, cream the butter and sugars until fluffy. Beat in the eggs one at a time, then the vanilla. Slowly add the flour mixture and beat until just blended.
Add the nuts, white chocolate chips and cranberries and mix gently with a spatula, being sure to scrape down the sides and bottom of the bowl to mix everything evenly.
For large cookies, drop a heaping tablespoon onto the cookie sheet, spacing cookies 2" apart. For small cookie bites, gently roll a level tablespoon amount and place on cookie sheet, spaced 1.5" apart. Bake at 350°F until just golden, 15 minutes for large cookies, 12 minutes for small cookies. Allow to cool on a wire rack, then store in an airtight container at room temperature.
![]() |
Ready for the oven |
Yields: 3 dozen large cookies or 6 dozen cookie bites
Recipe: Adapted from Bon Appetit
*The original recipe called for 3/4 cup sugar, and 1 1/2 cups each of white chocolate chips and cranberries. This is both a bit too sweet (considering there's cranberries and white chocolate chips, which are both sweet) and too much stuff:cookie that it doesn't hold together well. Feel free to adapt as you like!
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.