These Cranberry, Macadamia and White chocolate cookies are what my cookie dreams are made of. Packed with nuts, fruits and chocolate with merely a smattering of cookie dough gluing it all together.
I have eaten Macadamia and white chocolate cookies and Cranberry and white chocolate cookies, but I could never find a suitable recipe that had all three elements… so I made my own!
I even bought one at a café the day before I made a batch, to remind myself what shop bought cookies taste like, and what I wanted to avoid… too much sugar and not enough nuts and fruits.
The tart sweetness of the cranberries and the crunch of the nuts with the milky creamy chocolate is lovely and I found that it goes well with, or without, a glass of milk.
I wish I could explain how much I love these Cranberry, Macadamia and White chocolate cookies. One of my colleagues called them addictive because when you start you find it hard to stop at one…or two… or even three.
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- 125 grams lightly salted butter, at room temperature
- 85 grams light brown muscovado sugar (approximately 125 ml or ½ cup)
- 85 grams golden castor sugar (approximately 125 ml or ½ cup)
- 1 egg
- 1 teaspoon vanilla extract
- 220 grams cake or sponge flour (approximately 500 ml or 2 cups, scooped into the cup with a spoon and levelled)
- 1 level teaspoon baking powder
- 200 grams white chocolate chips (approximately 330 ml or 1⅓ cups)
- 140 grams chopped macadamia nuts (approximately 250 ml or 1 cup)
- 140 grams dried cranberries (approximately 250 ml or 1 cup)
- Pre-heat the oven to 170 degrees Celcius or 150 fan / 340 F / Gas mark 3.
- Line the cookie sheets with baking parchment.
- Beat the butter for 2 minutes until it lightens and looks creamy, then add the sugar and beat until the sugar is dissolved and there are no sugar lumps. This may take between 5-10 minutes depending on whether you are using a whisk or cake mixer. For purposes of this test I used a whisk.
- Add the egg to the butter and sugar mixture and beat again until it is thick and creamy, about 5 minutes.
- Add the vanilla extract and ensure that you scrape the sides of the bowl to mix in all the butter and sugar at the bottom and sides.
- Fold the flour and baking powder into the butter mixture and combine thoroughly.
- Add the white chocolate chips, macadamias and cranberries and mix thoroughly. The mixture will be soft and easy to scoop.
- Use a small ice cream scoop with approximately 50 ml capacity to scoop dough balls onto the lined baking sheet.
- Leave enough space between the balls so that they can spread without touching.
- Bake on the lower shelf for 10 minutes then turn and bake on the middle shelf for a further 3-5 minutes, depending on how crispy you want it.
- Remove from the oven and let the cookies rest on the baking sheet for 5 minutes then transfer to a wire cooling rack. This will ensure that they don't crumble when you remove them while hot.