Cranberry, Macadamia and White chocolate cookies

Razena Schroeder

These festive Cranberry, Macadamia and White chocolate cookies are packed with nuts, fruits and chocolate.

5 from 21 votes

Recipe PDF

Print Recipe Pin Recipe

Prep Time 25

Cook Time 15

Total Time 40

Course Breads & Bakery

Cuisine South African

Servings

Calories 274 kcal

Ingredients

125 grams lightly salted butter at room temperature
85 grams light brown muscovado sugar approximately 125 ml or 1/2 cup
85 grams golden castor sugar approximately 125 ml or 1/2 cup
1 egg
5 ml vanilla extract approximately 1 tsp
220 grams cake or sponge flour approximately 440 ml or 1 3/4 cups, firmly packed
5 ml baking powder approximately 1 level tsp
200 grams white chocolate chips approximately 330 ml or 1 1/3 cups
140 grams chopped macadamia nuts approximately 250 ml or 1 cup
140 grams dried cranberries approximately 250 ml or 1 cup

Instructions

Heat the oven to 170 C or 150 C 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, baking powder, white chocolate chips, macadamias and cranberries into the butter mixture and combine thoroughly. The mixture will be soft and easy to scoop.
Use a small or medium ice cream scoop with approximately 30 - 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.

Notes

For a variation add a teaspoon of grated orange zest to the butter and sugar mixture.

Nutrition

Serving: 0gCalories: 274kcalCarbohydrates: 32gProtein: 3gFat: 15gSaturated Fat: 6gCholesterol: 26mgSodium: 66mgPotassium: 119mgFiber: 1gSugar: 21gVitamin A: 190IUVitamin C: 0.2mgCalcium: 54mgIron: 0.6mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword easy holiday baking, halaal recipes, simple recipe

Tried this recipe?Mention or tag @TantaliseMyTasteBuds on TikTok if you loved our recipes and remember to subscribe to our mailing list.