Cranberry White Chocolate Macadamia Nut Cookies

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IngredientsCranberry White Chocolate Macadamia Nut Cookies

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed Brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all – purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 cups white chocolate morsels
  • 1 cup dried cranberries
  • 1 cup macadamia nuts


  1. Preheat oven to 350°F.
  2. Line baking sheet with parchment paper
  3. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. In a medium bowl, whisk together flour, baking soda and kosher salt.
  5. Gradually add flour mixture to butter mixture, beating until combined. Stir in chocolate, cranberries, and nuts.
  6. Using an ice cream scoop, drop dough 2 inches apart onto prepared pans.
  7. Bake for 10 to 12 minutes or until lightly browned. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.  We use the Surpahs 3 Tier Stainless Steel Cooling Racks Click Here
  8. Store in airtight containers for up to five days.

Makes about 3 dozen cookies

To safely handle hot pans we use KitchenReady Oven Gloves Click Here

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