Level: Easy
Yield: 2 dozen
Nutritional Analysis Per Serving (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
Total: 1 hr 50 min | Prep: 20 min | Inactive: 1 hr | Cook: 30 min
- 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
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- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Using an electric mixer, beat the butter and both sugars together until creamy. Mix in the vanilla and egg until well blended. In a separate bowl, sift together the flour and baking soda. Gradually add the flour mixture to the butter mixture, mixing until combined. Stir in the chopped cranberries, white chocolate chips, and macadamia nuts.
- Drop rounded spoonfuls, about 2 tablespoons each, onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake one sheet at a time until the tops are lightly golden and the edges are set, about 12 to 15 minutes.
- Allow the cookies to cool on the baking sheet for approximately 5 minutes, then transfer them to a wire rack to finish cooling.
- Store in an airtight container for up to 2 weeks.
