Tuesday, August 30, 2011

White Chocolate, Cranberry, Macadamia Nut Cookies

A cookie a day . . .

just makes the day better!

I think there is healing power in a fresh baked cookie!

While chocolate chip is the favorite around our house, I occasionally venture out and make other kinds!

The Mr. loves. . . as in L.O.V.E.S white chocolate and macadamia nut cookies.

But I really don't ever make them.  Probably because the macadamia nuts are kind of expensive.

The other day, though, I found the macadamia nuts on sale at "Sprouts" so I bagged up some and came home and whipped up these treats!

I really do think this dough is better if you're going to eat serve the baked cookies the same day.  I keep the dough made up in an airtight container and bake only the cookies I want need for that particular day.

You could also bake off all of the cookie dough and freeze the cookies until needed.

These cookies are chocked full of goodness -- they're like the rocky road of cookies!

White Chocolate, Cranberry, Macadamia Nut Cookies

1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
3 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 11oz bag of white chocolate chips
1 1/2 cups dried craisins
1/2-3/4 cup macadamia nuts, chopped

Preheat over to 350 degrees.

Cream butter and sugars together. Add eggs and vanilla and incorporate well. Mix in flour, soda, and salt and continue to mix well. Stir in chips, craisins, and nuts, mixing well.  Refrigerate, if desired, until ready to use. I like my dough to be room temperature before I bake the cookies.

Bake cookies 8-11 minutes, depending on the size of your cookie scoop.  I prefer these cookies to be slightly under-cooked, so that when they rest on the cookie sheet before moving to a cooling rack, they continue to bake to the perfect softness.

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