White Chocolate, Cranberry, and Macadamia Nut Cookies

Omg, amazing! I did half the recipe and it was perfect. I didn’t have any cranberries so I just used golden raisins. Yum!!! Perfect recipe combining chocolate, dried fruit and nuts!!

• rahappygirl1

• League City, TX

• 8/18/2021

I love these cookies!! I make them every year. I only use 1 stick to 1 1/4 stick of butter instead of 2 and they turn out perfectly every time.

• Ljlaland

• Usa

• 12/24/2020

跟着食谱,以球的结束e mix-ins, not really cookies. The dough to extras ratio is not balanced. The cookies do not spread out as they bake, and all of the pieces stay quite separated. The dough lacked much flavor besides just pure sugar. I would not make these again, and wish I had picked a different recipe this time. If you are looking for a great versatile cookie recipe, look up the Cherry-Chocolate Chip Oatmeal Cookisa recipe from this website. It's 1,000x better.

• Ambertia

• Richmond, VA

• 10/16/2017

I must be pleased for sharing your ideas. Thank you for the good writes up. It’s a brilliant job.

• cakengifts

• cakengifts.in/cake-delivery-in-delhi

• 6/19/2017

Batter was very stiff but in the end these were yummy. Used walnuts instead of macadamias. Will keep this in the recipe box.

• sbehrhorst

• Bulgaria

• 12/11/2016

我想吃一些甜的和咸的d decided to try this recipe. The cookies turned out FABULOUS! I followed the recipe exactly except I reduced the vanilla to 2 teaspoons and added about a teaspoon of orange zest & a teaspoon of fresh orange juice. Because my butter had been frozen & I am impatient, I nuked it and ended up with pretty soft butter so after mixing everything, I placed the dough in the refrigerator for about 15 minutes and then put them on the cookie sheet w/parchment paper. I use a cookie scoop and it does help to produce cookies that are pretty much the same size. Baked @ 325 for 15 minutes. They were perfect! Crispy on the edges and on the bottom and soft on the inside. I do not think they were too "cake-like". This is a new family favorite and my neighbors gave them high marks also.

• joieteran

• Lakewood, CA

• 4/4/2016

Of all my many, many cookie recipes, these are my go-to, guaranteed crowd-pleaser cookies...and they never fail! I follow the base recipe, don't change amounts, but switch up the mix-ins depending on the occasion and crowd. I'm surprised at some of the user comments regarding a "cake-like" texture; if this is the result of your cookies, you're doing something wrong! (1) Air time! It's important to allow the butter (unsalted) and sugars several minutes beating time to allow a fluffy texture. (2) Size matters! Using jumbo or extra-large eggs could possibly contribute to a more "cake-y" texture. (3) Don't overmix! Stir the flour, baking soda and salt together before adding them to the wet ingredients. Add in small increments, and ONLY until the ingredients are combined. (4) Elbow grease! Mix the chips, cranberries, and nuts into the batter by hand. The batter is stiff, so just stir the mix-ins slowly, making sure to distribute them evenly throughout. (5) Freeze first! Use a cookie scoop and scoop out balls of dough onto a plate or small tray, cover with plastic wrap, and put in the freezer for about an hour. Flash freezing is just about the most important step with these cookies, and contributes almost soley to the crispy outside and chewy inside. I always get multiple requests for the recipe / techniques whenever I make them

• somethingscrumptious

• Westland, MI

• 12/20/2015

I really wanted to like these, but the puffy texture made them too cake-like and detracted from the textures of the chips, nuts, and cranberries. The other reviewers' suggestions of cutting the baking time in half and reducing the heat were essential to not completely dry them out. The batter was much better than the finished product.

• lovestoputter

• Dallas

• 10/24/2015

Excellent result! baked them in a oven at 300 and baked for 14 mins. Very good. I would definitely make them again. Could substitute dried cherries for any other dried fruit (apricots, currants, etc) and any kind of nuts next time.

• Roxlisle

• Dallas, TX

• 2/8/2015

So the flavor of these cookies was great. My issue was with the texture. They are terribly cake like. Totally lacked that chewey or crispiness that a good cookie can provide. I was surprised they came out so fluffy with so little baking soda. Keep the flavor profiles, look elsewhere for a better textured Cooke base.

• saravieve

• Philadelphia, PA

• 1/8/2015

Followed recipe as written except used mini white chocolate chips and lowered my hotter-burning oven to 325 and baked for 12 - 14 mins. So good. I would definitely make them again. Could probably substitute dried cherries and almonds or cashews in place of the cranberries and macadamias next time.

• kldckldc

• Clifton, VA

• 12/20/2014

These are the perfect triumvirate of tart, salty and sweet. They've become a Christmas tradition. People say "Where are those Christmas cookies you made last year?" That's how good they are. But they get too brown at 15 minutes, at least in my overzealous oven. I turned the heat down to 300 and after 12 minutes they came out just right. Like so, so right. Yum.

• stmonday

• Newport Beach, CA

• 12/13/2014

Easy and tasty. I replaced the dried cranberries with dried blueberries and used more than what was called for. Go ahead and use the entire 6 oz jar of macadamia nuts and a full bag of white chocolate chips.

• tarab2

• Tolland, CT

• 9/11/2014

Delicious. Make sure you evenly distribute the chips, nuts and cranberries throughout the dough.

• jsbjk

• Winnetka, IL

• 3/29/2014

I love the sweetness of the white chocolate chips paired with the tanginess of the cranberries. Combined with the uniqueness of macamadmia nuts and these were a big hit. My husband used 3 really's: "they're really, really, really good!!"

• Lisa0902

• Prior Lake, MN

• 9/29/2013