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)
- Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper.
- 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.
- Drop dough by level tablespoonfuls onto sheets, spacing 1 1/2 inches apart.
- Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets.