Monday, December 8, 2008

White Chocolate, Cranberry, and Macadamia Nut Cookies

Tomorrow is the chat cookie exchange. It was supposed to be on Wednesday, but it was more convenient for everyone tomorrow to do it, so we frantically looked up a recipe online. Everyone brings a cookie and trades with other people so everyone has one of each cookie at the exchange. Nick and I decided to bake white chocolate, cranberry, and macadamia nut cookies. We got the recipe from epicurious.com. They turned out delicious. Right out of the oven they're nice and soft. We would definitely make them again. They are YUMMY!

Using an ice cream scooper to get equally sized cookies

Cookie dough waiting to go in the oven

The finished product

White Chocolate, Cranberry, and Macadamia Nut Cookies

Ingredients
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)

Preparation
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.

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