I’ve loved to bake every since I was little. There is something so cathartic and soothing about making sweet treats from scratch. For Thanksgiving I was in charge of making cookies that everyone could snack on throughout the weekend and I must say I think I outdid even myself. No one could keep their hands off these babies! I figured I needed to share the recipe (courtesy of Tyler Florence) since they were easy to make, such a humongous hit and will be made again for Christmas! They would make a great gift packaged up all stylishly in a box with ribbon and a recipe written on a note card too (check here for ideas!).
Cranberry White Chocolate Macadamia Nut 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.
For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.