When I was a kid, white chocolate macadamia nut cookies were something of a nebulas mystery. Dubbed as “grown up” cookies, I never entertained the idea of popping one in my mouth for funsies. Additionally, they looked so pitiful next to their giant chocolate chip cookie counterparts oozing with the melted goodness that only a zippy kid could appreciate. But later in life I’ve seen my mistake. I could eat a bucketful and still yearn for more.
I never baked white chocolate macadamia nut cookies before until I received a request from my appreciative, always hungry, boyfriend and best friend, Jonathan. Early on, I learned these cookies were his all-time favorite. However, I could never could grasp the concept of choosing white chocolate over snickerdoodles, oatmeal rasin, or the triple chocolate monsters that give a sugar high from the first bite. But unlike all those others, I found the simplicity of these cookies to be amazing. Not overly sweet or extremely flavor-explosive, these are fantastic for munching, dipping in tea, and pretending that nuts and berries are much healthier than their creamy chocolate counterparts.
While cranberries are a bit non traditional, I found that they added a bit of something “extra”. Whether it be the nice tang or pop of color, they really bring everything together into one deliciously addicting circle of heaven.
I definitely need to pack up a few boxes and ship them to DC for Jonathan. But until then, I’ll probably keep cooking and eating these till my hearts content.
White Chocolate, Cranberry, and Macadamia Nut Cookies
Yield: about 20-24 cookies Prep Time: 15 minutes Cook Time: 8-12 minutes
1.5 cups white or whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup golden brown sugar
1/4 cup sugar
1 large eggs
1/2 tablespoon vanilla extract
1/4 cups dried cranberries (optional)
1/2 cups white chocolate chips
1/2 cup coarsely chopped macadamia nuts
1. Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper.
2. Sift first flour, soda, and salt into medium bowl and set aside.
3. 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.
4. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
5. Drop dough by heaping teaspoons onto baking sheets. Bake cookies until golden around the edges and tops spring back when touched, about 8-10 minutes. Cool on sheets and enjoy!