These are…well….delightful.  Like the best thing a chocolate chip cookie should be.  I’m a big fan of the cranberries, if you haven’t noticed, and adding the macadamia nuts adds not only some nutty flavor but also a bit of salt.  I’m also not usually a white chocolate fan, but here it works – nuggets of sweet silkiness.

These are the easiest cookies thus far – mix, fold, drop, bake.  And that’s all I have to say about that.

Cranberry White Chocolate Macadamia Cookies

makes about 2 dozen cookies

ingredients:

1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup packed brown sugar
1/2 cup white sugar
1 large egg
2 teaspoons vanilla extract
3/4 cup dried cranberries
3/4 cup white chocolate chips
1/2 cup coarsely chopped roasted salted macadamia nuts

equipment:
parchment paper, cookie sheets

how to:

Preheat oven to 350°F. Mix flour, baking soda and salt together to combine.  In a large bowl, beat butter with an electric mixer until it is fluffy.  Add the sugars and beat until blended.  Mix in the egg and vanilla.  Add the dry ingredients and mix until just combined.  Add the cranberries, chocolate, and nuts and fold in gently with a spatula.

Line 2 baking sheets with parchment.  Make 1 1/2 inch balls of dough with your hands and set them about 2 inches apart on the cookie sheet, pressing them down gently. Bake until golden, about 18 minutes.

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The 12 Days of Cookies Participants:

Andrea of Andrea’s Recipes
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dogs
Renee of Flamingo Musings
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project