C – When I was growing up, cookies were a challenging thing for us to make.
They just never turned out right. When I went back home this week, flashbacks of my childhood baking days came back to me. No wonder I never made a lot of cookies. We would get so excited when someone brought us good cookies, like the large ones from a well-know warehouse store.
We loved the macadamia nut white chocolate cookies. They were the best. We would fight over them. Of course, to stretch it out, we would never get to eat more than half at a time.
Later, I learned how to make cookies the right way with good ingredients.
I remember going and buying some of the same warehouse-store cookies. They just didn’t taste the same. They weren’t as good as my own. That day, I knew I had graduated from buying those cookies. I am so glad.
I love making cookies. I can make and eat as many as I want. I love being able to add more things to my cookies. The macadamia nuts and white chocolate are just a stepping stone.
This year, I added dried cranberries to the mix. The dried cranberries add a fruity sweetness to this cookie. It’s a nice little surprise when you get one.
| Holiday Cookie Week: Cranberry Macadamia White Chocolate Cookies |
- 2½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 sticks of butter, room temperature
- 1 cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup macadamia nuts, roughly chopped
- 1 cup white chocolate chips
- 1 cup dried cranberries
- Sift flour, baking soda, salt together.
- In another bowl, cream butter and granulated sugar together. Then add brown sugar and continue creaming process.
- Add vanilla and one egg at a time into mixture until all incorporated.
- Add ⅓ of the flour mixture into the wet ingredients, carefully folding in until combined completely. Then add another ⅓ of the flour mixture and combine completely. Add the last ⅓ until combined completely. Don’t over mix.
- Add macadamia nuts, white chocolate chips, and dried cranberries. Mix well.
- Using a cookie scoop, ice cream scoop or two spoons, form dough balls and place on a cookie sheet with an inch spacing between. Refrigerate overnight.
- Preheat the oven to 375 degrees with rack in the center. Line cookie sheets with parchment paper.
- Place each cookie about 2 inches apart on the sheet.
- Bake for 10 to 13 minutes (depending on the size of your cookie dough balls), until they are golden brown around the edges and puffy in the center.
- Let cookies cool a few minutes on baking sheets before transferring to wire rack to cool completely.
- Enjoy!
I love everything about these cookies. They are soft and chewy, with the perfect amount of flavor. They are very addicting. Usually one isn’t enough for me. I had to hold off eating from this batch, since I had to give them away.
These are great cookies. I hope the people I give these cookies to like them as well.