These white chocolate macadamia nut cookies are easy to make and are delightful. I added dried cranberries to them for a fantastic final touch. They are crisp outside and chewy inside. What a great addition to any cookie platter or as a gift from your kitchen.
My biggest recommendation when you are making cookies is that your butter be softened and your eggs be at room temperature. If your butter is too cold it will not cream properly with the sugars and you will be left with large lumps.
You can make these are large as you want but I find that rolling them into a walnut size ball renders you a nice and satisfying size cookie.
These cookies will last you for about 3 days in a closed container and will freeze for about 2 months without any problems. That is is you can manage to not have them disappear in one afternoon as is often the case at our house!
Making cookies is really not a big deal. Typically you will be creaming butter or oil with sugars, adding more wet ingredients such as eggs and flavored extracts and ten incorporating the dry ingredients. Please make sure to have those dried ingredients mixed well in a separate bowl. Don’t add them separately and make sure that you do not over mix the dough. All you need to do is make sure everything is nicely incorporated. Once you have finished this step you will be adding any other special ingredients such as chocolate chips, chocolate chunks, nuts of dried fruits.
Some cookie recipes require chilling before you can handle them because they are extremely soft. Some don’t. Make sure you read the whole recipe before starting to bake cookies so you are not surprised with this at the end.
This is what you are going to need for these exquisite white chocolate macadamia nut cookies with cranberries:
Makes about 60 cookies
1 cup (227 grams) of unsalted, softened butter
¾ cup (150 grams) white sugar
1 cup (220 grams) brown sugar
2 eggs at room temperature
½ tsp. almond extract
1 tsp. vanilla extract
3 cups(380 grams) all-purpose white flour
1 tsp. baking soda
½ a tsp. of salt
1 cup (110 grams) dried cranberries
1 cup (110 grams) macadamia nuts
12 oz. (312 grams) of white chocolate chips
Heat your oven to 350 degrees F (175 C) and prep your baking sheets with parchment paper or silicon liners.
Cream the butter with the sugars until nicely incorporated and creamy. Add the eggs, one at a time, beating after each addition. Beat well. Add the vanilla and the almond extracts. Beat until incorporated.
Mix the flour, baking soda and salt in a bowl. Add the dry ingredients to the creamed butter and mix until incorporated. Do not over mix your batter. Add the chocolate chips, cranberries and macadamia nuts and mix in.
Form small balls the size of a walnut and place them in the baking sheet about 2 inches apart from each other. These cookies will expand so don’t place them too close to each other. Lightly press them down with your fingers.
Bake your cookies between 10 to 12 minutes. They are ready when they start browning at the edges. They will continue to be very soft once you remove them from the oven but will harden as they cook down. Allow the cookies to cool on the cookie sheet for about 10 minutes before transferring them to a cooling rack.
These cookies will keep for about 3 days in a closed container and will freeze for up to 2 months. Enjoy!
2 cookies – CALORIES 122.48; FAT 6.35 grs (sat 3.22; mono 2.42; poly 0.25); PROTEIN 1.34 grs ; FIBER 0.43 grs; CARBS 15.45 grs; CHOLESTEROL 15.06 mg; IRON 0.41 mg; SODIUM 48.74 mg; CALCIUM 16.58 mg