White Chocolate, Cranberry and Macadamia Nut Cookies

By Hklbrries

Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.

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 81/2 ounces)
• 1 cup coarsely chopped roasted salted macadamia nuts (about 41/2 ounces)

Preparation

Step 1

Preheat oven to 350 F. Line 2 large rimmed baking sheets with parchment paper.

Sift flour, soda and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, one 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 2 1/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 1 1/2 inches apart.

Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets.