| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 2 dozen |
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 cup dried cranberries, chopped
- 3/4 cup white chocolate chips
- 3/4 cup macadamia nuts, chopped
Instructions
- Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
- With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 180 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 2 g |
| Cholesterol | 19 mg |
| Sodium | 89 mg |
Reviews
These are a favorite of mine. I’ve been making them the last few holiday seasons and they never last long. They are a festive addition to my cookie platters.
These were great!
I have made this recipe at least two bakers dozen times. It is my go to cookie recipe! The only thing different is that I add about a tsp of salt as it “activates” the baking soda, but that is it! I have made this exact recipe so much that I have it memorized!!! Thank you Trisha!!! Bless your heart!!
I added 1/4 t Salt and 1/4 t Baking Powder after reading through the reviews. The result was a yummy cookie that I will make again! Make sure your butter is soft but not melting – there’s a difference in your end result. I used a 1.5 T overfilled scoop and these were tall in the middle and chewy, but crispy on the edges. 12-13 minutes was the magic time for mine. I also divided the recipe before adding in the cranberries (picky eaters don’t like them in cookies). Half had cranberries and the other half were without.
I made these for Christmas and they were a big hit. I did add a cap full of orange extract to pump up the flavor. This is the best recipe I’ve found.
These were absolutely incredibly delicious! Perfect amount of sweetness. They’re soft and chewy but not falling apart, and even my son who isn’t a fan of macadamia nuts or cranberries liked them enough to have more than one. Definitely going to make them again at Christmas for my family, who are all coming to visit!
Festive and tasty. The cranberries add a little bit of holiday cheer.
Loved them.
Added a bit of lemon zest and a squeeze of juice to brighten.
Accidentally ate 4 during cooling process.
Added a bit of lemon zest and a squeeze of juice to brighten.
Accidentally ate 4 during cooling process.
This recipe was a delightful surprise!! The only thing I altered was rather than dropping the freshly mixed dough directly onto the pan, I instead rolled the dough in parchment and let it rest in the fridge while waiting for the oven to preheat. This allowed me to more precisely measure each cookie while also keeping the cookie’s shape consistent throughout baking.
These are my favorite cookies EVER! For the 4th of July I add dried blueberries too. They are amazing!