Who doesn’t love a good cookie? if you’re a cookie lover like me, you’ll love these thick and soft White Chocolate, Cranberries and Macadamia Soft cookies; they’re crunchy from the macadamias, they have a sweet and tart taste from the Cranberries and a sweetness and creaminess to them from the white chocolate.
The combination is just perfect! The best part? you can have them warm and ready to eat in your hands in 30 minutes!
These are pretty simple as well as straight forward; they take 15 minutes to prepare the batter and 9 minutes in the oven to bake, it’s that simple.
First you’ll need to mix all your dry ingredients. The batter is too thick and if you don’t mix them previously you could risk not having them well distributed in your batter.
Next you’ll cream your butter and sugars; look for light and fluffy, this takes between 1 and 1 1/2 minutes. Then add your eggs and vanilla extract and mix just until combined.
Incorporate your dry ingredients and mix them with your wet ingredients; your batter will be very thick!
Lastly, add your white chocolate chips, cranberries and macadamia nuts. The batter is thick, so I found it was easier to mix them by hand.
Now your batter is done! you just need to grab a cookie scoop to make all your cookies the same size and place them in your baking sheets (2 inches apart), and bake them for 8-9 minutes.
Let them cool slightly in the cookie sheet before transferring them to a wire wrack to cool completely. You should definitely try eating one warm cookie while the others cool, you won’t regret it!
When your cookies are completely cooled, store them in an air tight container. They will last when stored at room temperature for around 3 days. When kept frozen, these could last for a few months.