Soft and chewy Cranberry White Chocolate Cookies with Macadamia Nuts – the combo of chewy, sweet, tart and crunchy makes this cookie one that all will love.
I have posted several cookie recipes over the years. They are all soft, chewy cookies because that’s they way I like them. It is very unlikely that you will find me munching on a dry, crunchy cookie. Actually, I can’t think of a single scenario when this might happen. These Cranberry White Chocolate Cookies with Macadamia Nuts are no exception.
When I lived in Canada, cookies like these were always on mixed cookie trays that seemed to be a feature of any sort of catered event I might go to. And I would always choose them over any others, which is unusual for me because my usual favorite cookie is chocolate chip. I guess it was because I didn’t usually make these ones for myself that I would reach for them at the buffet line.
Well, here in Wisconsin, these cookies don’t seem to be as common. Or perhaps it’s because I no longer regularly attend catered conferences and workshops that I don’t see these cookies anymore. I was thinking about how I hadn’t had them for so long, and how much my kids would probably love them (spoiler alert: they do) and I decided to make them for myself.
I made these similar to how I would make a standard chocolate chip cookie. I browned and chilled half the butter (because browned butter is always better), I used lots of vanilla and I made sure to pull them out of the oven while they were still very soft to avoid them getting overdone. I used a good quality white chocolate bar and chopped it and the cranberries and macadamia nuts coarsely (I like a chunky cookie). Success! And while I don’t really consider them a traditional Christmas cookie, since cranberries, white chocolate and nuts all have a Christmas-y feel to them, they will be perfectly at home on your Christmas baking tray.
Cranberry White Chocolate Cookies with Macadamia Nuts
- 1/2 cup unsalted butter, softened
- 1 cups all-purpose flour
- 1/2 cup whole wheat flour (optional - use 1 1/2 cups all purpose flour if you skip this ingredient)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 Tablespoon vanilla
- 1 large egg
- 1 cup dried cranberries, coarsely chopped
- 3/4 cup macadamia nuts, coarsely chopped
- 1/2 cup white chocolate chips or chopped white chocolate
- Melt 4 Tablespoons of the butter in a small skillet over medium heat. Continue to cook the butter until it has a nutty fragrance and is golden brown. Transfer to a heatproof container and place in fridge or freezer to cool quickly.
- In a medium bowl, whisk together the all purpose and whole wheat flours, baking powder, baking soda and salt. Set aside.
- Cream together the remaining 4 Tablespoons of the butter, the browned butter and the brown and granulated sugars. Add the egg and vanilla and continue to beat on medium high speed until the mixture is light and fluffy.
- Add the flour mixture to the butter mixture and mix on low speed until incorporated. Add the cranberries, white chocolate and macadamia nuts and continue to mix on low speed just until mixed. Wrap dough in plastic and chill in the refrigerator for at least 2 hours, up to 2 days.
- Heat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Form the dough in to roughly 1 inch balls and space them 2 inches apart on the prepared baking sheets. Bake for 12-15 minutes, just until barely beginning to brown at the edges. Cool completely on the baking sheets then store in an airtight container.
Cranberry White Chocolate Cookies with Macadamia Nuts Cookies Nutrition Notes:
The added sugars in the above Nutrition Info is estimated. The dried cranberries that I used do contain added sugar, but the label does not disclose how much. The amount of added sugar in dried cranberries may vary between brands.