These cookies are irresistible and loaded with white chocolate, dried cranberries, and macadamia nuts. They are super soft, chewy, and crispy around the edges. Whip up a batch of these on a lazy Sunday afternoon, for a cookie exchange, or for a holiday party.
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon table salt or fine sea salt
- 1 teaspoon baking powder
- 1 cup white chocolate chips or chunks
- ¾ cup dried cranberries
- ½ cup chopped macadamia nuts
How to Make It
- Preheat the oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper.
- In a large bowl, using a hand mixer, cream together the butter, brown sugar, and granulated sugar. Add the eggs and vanilla and mix until combined.
- In a medium bowl, whisk together the flour, salt, and baking powder. Slowly add the flour mixture to the sugar mixture and stir until combined. Fold in the chocolate chips, cranberries, and macadamia nuts. Cover and refrigerate the dough for 15 minutes.
- Using a medium cookie scoop (about 2 to 3 tablespoons), scoop the cookie dough portions onto the prepared baking sheet at least 1 inch apart. Bake for 10 to 12 minutes, or until the edges are golden brown. The cookies should still be soft and a little doughy in the middle. Let cool on the baking sheet for 3 minutes and then transfer to a wire rack.
- Store in an airtight container at room temperature for up to 3 days.
