The internet is full of interesting facts. For example, today is Macadamia Nut Day. Who knew? Well, the internet did, I guess.
Mac nuts are kind of a big thing out here. I remember as a kid when we’d travel to Hawaii, and they’d give you a free chocolate covered mac nut on Hawaiian Airlines. Mac nuts have their own section at the grocery store. You can buy them in flavored snack packs like they do with peanuts on the mainland. Obviously, honey roasted mac nuts are my favorite. We don’t even bother to actually say macadamia out here anymore.
These cookies are loaded with crunchy, buttery mac nuts, plenty of white chocolate chips, and an extra burst of sweet and tangy flavor courtesy of baby bits of sweetened dried cranberries. Normally, if someone offered me one of these cookies, I’d pass. I’m not usually a fruit and nuts in my cookies sort of girl. But my husband asked me to make these for a party, so I gave them a try. They were awesome. Half of the cookies were eaten by his office mates before they ever made it to the party.
I took this batch with me to my first day at my new job. I’m really hoping they help me make a good impression. People will overlook a lot of deficiencies when they’re blinded by cookie love.
Mac nuts can be a bit pricey, even out here where they’re grown. I’m not sure what the prices are like on the mainland, but I try to grab some when they’re on sale. Nuts should be stored in the freezer to keep them from going bad.
Just when you thought Labor Day had passed you by and you’d run out of reasons to celebrate, Mac Nut Day has come to the rescue. Make these cookies. It’s the right thing to do.
- 2/3 cup sweetened dried cranberries, chopped
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 cup (2 sticks) butter, room temp
- 1 egg
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup macadamia nuts, chopped
- 12 ounces white chocolate chips
- Preheat oven to 375 and line your baking sheet with parchment paper.
- 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 while the cranberries soften up.
- In a large mixing bowl, 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.
- Add in remaining ingredients and mix on low until just combined.
- Scoop cookie dough, a tablespoon at a time, onto cookie sheet. Leave about two inches in between each cookie.
- 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. Impress your coworkers or just enjoy them yourself.