There is something so wonderful about a warm cookie fresh out of the oven with a glass of cold milk. Some lucky people around the country already get to start celebrating fall with it's crisp coolness and changing colors. We are still experiencing 90+ degree weather. So to help my mourning of fall, I decided to bake these up and pretend that it was fall. Hopefully this will bring in the season of pumpkin and cranberries with full force. I'm ready for it. Remember that the sugars in the cookies continue to bake outside of the oven while cooling, so take them out when they first start to turn golden. That way they won't get over cooked and you will have a perfectly baked cookie. Enjoy!
Cranberry
White Chocolate Macadamia Cookies
1
cup butter, room temperature
1
cup brown sugar
1
cup sugar
2
eggs
2
Tablespoons vanilla
3 cups flour
1 tsp baking soda
2 cups chopped white chocolate
2 cups dried cranberries
6 oz macadamia nut pieces (or walnuts, chopped)
Preheat
oven to 375*. In a large bowl, cream
together the butter, brown sugar, & white sugar until smooth. Beat in the eggs & vanilla. Combine the flour & baking soda in small bowl. Stir into the sugar mixture. Fold in the white chocolate chunks, cranberries,
& macadamia nuts (or walnuts). Drop
by heaping spoonfuls onto prepared cookie sheets (lined with silpat). Bake for 8-10 minutes in preheated oven. For best results, take them out when they are slightly golden. Cookies continue to bake when out of the oven. Allow cookies to cool
for 3-5 minutes before transferring to wire rack.
Makes
4 dozen cookies.
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