Macadamia, Cranberry and White Chocolate Chips Cookies
These are thick, soft, crunchy from the macadamias and with a sweet-sour taste from the Cranberries. The combination is just perfect!
Servings: cookies
Ingredients
- 3 Cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 Cup granulated sugar
- 1 Cup brown sugar
- 1 Cup butter room temperature
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 3/4 Cup white chocolate chips
- 3/4 Cup dried cranberries
- 1/2 Cup macadamia nuts
Instructions
- Pre-heat your oven to 350 F. Line 2 baking sheets with parchment paper and set aside
- Over a medium-sized bowl, combine flour, baking soda and salt. Set aside3 Cup (375 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- Beat sugars and butter until light and fluffy, about 1 1/2 minutes. Add vanilla and eggs and mix until just combined1/2 Cup (100 g) granulated sugar, 1 Cup (220 g) brown sugar, 1 Cup (227 g) butter, 1 teaspoon vanilla extract, 2 large eggs
- Incorporate your flour mix and combine, your dough will be very thick. Use your hands to mix in your chocolate chips, macadamias and cranberries, spreading them evenly throughout the dough3/4 Cup (135 g) white chocolate chips, 3/4 Cup (90.9 g) dried cranberries, 1/2 Cup (67 g) macadamia nuts
- Use a cookie scoop to form your cookies; set them on your prepared baking sheets 2 inches apart
- Bake for 8-9 minutes, let them cool for a couple of minutes over the cookie sheet and then transfer to a wire rack to cool completely
