for the month of january i avoided sugar- it was tough but i did it! so the first friday of february i let myself have some baked goods. these cookies were on my mind since Christmastime but i never had the chance to bake em until now.
i left out the macadamia nuts which would have helped to add more "salt" to the cookies- so for next time i think i will add pecans or the preferred macadamia nuts. but overall these still tasted great with a little sea salt sprinkled on them after baking.
- Prep Time:
- 20 min
- Inactive Prep Time:
- 1 hr 0 min
- Cook Time:
- 30 min
- Level:
- Easy
- Serves:
- 2 dozen
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 cup dried cranberries, chopped
- 3/4 cup white chocolate chips
- 3/4 cup macadamia nuts, chopped
Directions
Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
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