White Chocolate Cranberry Macadamia Nut Cookies are filled with all the good stuff. They’re buttery and crisp and full of texture. Crunchy nuts, tart cranberries and sweet white chocolate make a practically perfect cookie.
I’ve been writing this blog off an on for over six years. I’ve shared hundreds of easy, approachable, affordable recipes completely for free. Delicious recipes that are totally achievable even by inexperienced cooks and bakers. And yet people still want me to bake things for them. I don’t get it.
Freshly baked homemade cookies are better than anything you can get from those ubiquitous shopping mall cookie places. They require minimal effort and skill. Okay, they do take a bit of time to make at home because, especially if your oven sucks as much as mine, you can only bake 8 cookies at a time. But you can just chill out rewatching Friends on Netflix for the hundredth time. I’m starting to think I need to set up an online cookie shop.
These White Chocolate Cranberry Macadamia Nut Cookies would definitely be a big seller in my imaginary cookie shop. They got tons of compliments from my co-workers, even from people who said they don’t normally like cranberry or had never eaten macadamia nuts. These cookies are all about texture and contrast. Buttery crispy edges and a chewy center. Crunchy nuts and sticky fruit. Sweet white chocolate chips and tart cranberries. These cookies have it all.
The only slight twist to the cookie-making process here is that the cranberries need to be soaked in hot water while you’re mixing up the rest of your dough just to soften them a bit. Everything else is pretty standard. Cream together butter and sugar, add egg, mix in dry ingredients, then toss in your add-ins. Bake. Done. Simple. Awesome.
Hopefully, you’re up for making your own cookies this holiday season. White Chocolate Cranberry Macadamia Nut Cookies are an awesome place to start.
White Chocolate Cranberry Macadamia Nut Cookies
2/3 cup sweetened dried cranberries, chopped
3/4 cup caster sugar
3/4 cup brown sugar
8 ounces unsalted butter, room temperature
2-1/4 cups all-purpose or plain flour
1 teaspoon baking soda or bicarbonate of soda
1/2 teaspoon salt
3/4 cups macadamia nuts, chopped
12 ounces white chocolate chips
- Preheat oven to 375 F (190 C) and line your baking sheet with parchment paper or a silicone mat.
- Put the dried cranberries in a bowl and cover them with hot water. Let them soak while you get on with the rest of your work so the cranberries soften up a bit.
- In a large mixing bowl, use an electric mixer to beat together sugars and butter for a few minutes until everything is light and fluffy.
- Add in egg and beat until combined .
- In a small mixing bowl, combine flour, baking soda and salt .
- Add dry ingredients to your butter mixture, keeping the mixer on it’s lowest setting. Mix until just combined.
- Add in remaining ingredients and mix on low until just combined. Use a rubber spatula to scrape down the sides of the bowl and give everything a few more folds to make sure all ingredients are well incorporated.
- Scoop cookie dough, a tablespoon at a time, onto cookie sheet. Leave about two inches in between each cookie. These cookies will spread quite a bit.
- Bake for 10 minutes or until just brown around the edges.
- Remove to a rack to cool, if you can resist them for that long. Store in an airtight container.
This recipe originally appeared on How to Be Awesome on $20 a Day in September, 2013.
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