White Chocolate, Cranberry, and Macadamia Nut Cookies
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- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup (packed) golden brown sugar
- 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 2 1/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 1 1/2 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.
White Chocolate Cranberry Cookie
I love baking for the holidays. I grew up baking cookies with my mom and sisters right before Christmas Eve.
I always went for the chocolate, I really didn’t consider myself a cookie fan. But as I started the holiday baking tradition with my kids, I realized I love cookies. While I could eat cookie dough all day long, there is nothing like a nice warm cookie with gooey chocolate, whether white or milk chocolate.
These White Chocolate Cranberry Cookies are hands down my favorite. Packed with flavors that scream Christmas, I will bake a batch with the intention of freezing half of them for later, but it never happens.
These cookies are so easy to make and a show stopper for the holiday treat plate.
Macadamia & cranberry American cookies
Heat oven to 180C/160C fan/gas 4. Melt 170g of the chocolate, then allow to cool. Beat in the butter, eggs, sugars and vanilla, preferably with an electric hand whisk, until creamy. Stir in the flour, baking powder, cinnamon and cranberries with two-thirds of the remaining chocolate and macadamias, to make a stiff dough.
Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking dish, spacing them well apart, then poke in the reserved chocolate, nuts and berries. Bake in batches for 12 mins until pale golden, leave to harden for 1-2 mins, then cool on a wire rack.
To freeze, open-freeze the raw cookie dough scoops on baking trays when solid, pack them into a freezer container, interleaving the layers with baking parchment. Use within 3 months. Bake from frozen for 15-20 mins.
HAZELNUT & RAISIN COOKIES
Make as above, with 280g flour, replacing the white chocolate for dark chocolate and the macadamias and cranberries for hazelnuts and raisins. Pour boiling water over the raisins and allow them to plump up a little, then dry thoroughly - this stops them being too hard and catching in the oven.
Making These Scrumptious Cookies
Cranberry. Do you love it or hate it? I am personally on the fence with cranberries. It probably wouldn’t be the first thing I grab at a Thanksgiving dinner. But these cookies. BEST.COOKIES.EVER. And yes I just yelled that because I just got done eating four!
- Sift: Sift the flour, baking soda and salt together in a medium bowl and set aside.
- Cream: In a separate bowl cream the butter and sugar together till nice and fluffy. Beat in the eggs and vanilla.
- Stir: Stir in the flour mixture till just mixed. Then fold in the dried cranberries, white chocolate chips and macadamia nuts.
- Drop: Drop by rounded Tablespoons on an ungreased baking sheet. Bake at 350 for 10-12 minutes or just until set.
Oatmeal Cranberry White Chocolate Macadamia Chip Cookies
These are not your average oatmeal cookies. They are loaded with dried cranberries, crunchy nuts and sweet white chocolate chips. You are sure to enjoy them as much as I do!
Like I said, they are loaded!
For the full post & recipe, CLICK HERE.
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
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Whole Wheat White Chocolate Cranberry Cookies with Sea Salt
My favorite cookie has always been white chocolate macadamia nut but this recipe takes the obsession to a whole new level. Plus, it’s made with wheat flour so they’re practically health food. You’re welcome, Santa.
These cookies are about as simple as they come: 30 minutes from start to finish and one bowl required, meaning minimal effort and clean up. That’s my kind of cookie.
I can’t help but suggest these are the perfect cookie to leave behind for Santa because they’re slightly heartier thanks to whole wheat pastry flour and are a nice break from the usual chocolate chip. Plus, the berries make them festive. I believe I’ve made my case.
Oh man these were so good, for breakfast even! (Sshhh, I won’t tell.) Buttery, slightly crisp, moist, white chocolate chips in every bite with an occasional bright, tart note from the cranberries. Friends, this is cookie simplicity at its finest.
How to make a chewy cookie:
Ahh the trickiest question of them all. We all know that enviable texture: soft, but not too soft with just enough bite and a crispy edge. Well these white chocolate cranberry macadamia cookies have that amazing texture and we’ll tell you how we did it:
We found a 1.5:1 ratio of sugar to butter, under baking slightly, and an extra egg yolk all help to produce that amazing chewy texture that makes cookies so good.
HOW TO STORE COOKIES:
The one thing that I love about certain recipes is that they can be stored many ways, and I’m going to tell you how to store each way.
- ROOM TEMP: To store these cookies at room temperature, cool your cookies and once cookies are cooled store in an airtight container like a ziploc bag, they should keep for 2-3 weeks.
- REFRIGERATOR: The same as above, I don’t really recommend refrigerating them, as they will just last the same time as if you were to store at room temperature.
- FREEZE DOUGH: To do this, make dough per recipe, line a baking sheet with parchment paper and using a cookie scoop drop your dough next to one another and place in freezer until solid, then remove and place in ziploc bags, the dough will keep around 9-12 months.
- FREEZE BAKED COOKIES: To freeze already baked cookies, let them fully cool then place on a parchment paper lined cookie sheet and freeze. Once frozen, remove to ziploc baggies and place in freezer, they should keep 3-4 months.
Preparation time 10 protocol
cooking time 12th protocol
White Chocolate Cranberry Macadamia Cookies are the perfect combination of chewy, crispy, sweet and decadence all wrapped in one cookie! These amazing cookies have great texture and taste!
packaged light brown sugar
white chocolate chips
chopped macadamia nuts
Sift the flour, baking powder, and salt together in a medium-sized mixing bowl. Put aside.
Preheat the oven to 350 degrees. Mix the white sugar, brown sugar and softened butter until creamy. Add eggs and vanilla.
Add flour mixture until just blended. Stir in the dried cranberries, white chocolate chips and macadamia nuts.
Using rounded tablespoons, drop the cookies on a non-greased baking sheet. Bake for 10-12 minutes or until just set. Let cool and transfer to a grid.
Originally published November 14, 2013
Calories 191 kcal (10%) carbohydrates 24 G (8th%) protein 2 G (4%) fat 10 G (15%) Saturated fat 5 G (25%) cholesterol 24 mg (8th%) sodium 127 mg (5%) potassium 54 mg (2%) Fiber 1 G (4%) sugar 15th G (17%) Vitamin A. 172 IU (3%) vitamin C 1 mg (1%) calcium 23 mg (2%) iron 1 mg (6%)
All nutritional information is based on third party calculations and is an estimate only. Every recipe and nutritional value depends on the brands, measuring methods and serving sizes you use per household.