White Chocolate, Cranberry, and Macadamia Nut Cookies


Since I have been out of college for a couple years now, I haven’t really taken any real vacations. My trips these days consists of taking a couple days off and driving down to Socal and going to Disneyland. Don’t get me wrong, I love the Disneyland, but I would love to actually use my passport and go on a real vacation out of the continent to like Europe or Asia.


Even though I haven’t been on a real vacation in a while, I still do enjoy my days off to go on little trips like Socal. I get to visit my little brother and see my favorite place in California: Disneyland! These short trips do help me wind down and relax from my day job and spend quality time with people who I care about deeply… and that’s what matters most.

I haven’t baked cookies in a while when I decided to make these, so I wanted to choose a recipe that I have never used before for a simple cookie. I love this recipe because it doesn’t use oatmeal. Even though I like oatmeal cookies, I have yet to find a recipe that I enjoy that doesn’t use it.

The result? Pure bliss. The cookie is buttery, soft, and has the texture of a chocolate chip cookie. The macadamia is a great addition to the cookie for it adds to the texture… and such a great nut! This will be my go-to recipe for cranberry cookies for sure.

White Chocolate, Cranberry, Macadamia Cookies
Recipe from Epicurious
makes about 36 cookies

3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups dried cranberries (about 6 ounces)
1 1/2 cups white chocolate chips (about 8 1/2 ounces)
1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces)

  1. Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper.
  2. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
  3. Drop dough by level tablespoonfuls onto sheets, spacing 1 1/2 inches apart.
  4. Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets.

One thought on “White Chocolate, Cranberry, and Macadamia Nut Cookies

  1. Pingback: Chocolate Peanut Butter Dream Cookies « My Strawberry Heart

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