White Chocolate, Cranberry, and Macadamia Nut Cookies

This was not suppose to be my next blog, however, I will be traveling to Baltimore next week and wanted to use up any items I already had in my pantry. Honestly, I shouldn't be baking dessert (considering the few extra pounds I picked up while in London), but I have a guest coming over for dinner and felt it was only appropriate to have something sweet!

After going through my pantry and cabinets, I noticed I had white chocolate and macadamia nuts. Perfect...cookies! But I need to make sure they had a little kick to them. It was a toss up between milk chocolate and cranberries. I decided to go with the cranberries, then, my recipe search began. 

Thank goodness for GOOGLE! I stumbled upon www.epicurious.com and found a recipe. I had all of the ingredients so I decided to give it a try!

They were delicious! I am not a fan of crunchy cookies and these were still a little chewy. Just be careful not to over cook them!

Recipe:

• 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 8 1/2 ounces)
• 1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces)

Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 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 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.

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

http://www.epicurious.com/recipes/food/views/White-Chocolate-Cranberry-and-Macadamia-Nut-Cookies-236823