Yield: 24–30 cookies | Prep Time: 15 minutes | Cook Time: 10–12 minutes
Cranberries mark the start of the holiday season. I like to wait until the grocery store has a big sale on cranberries, usually just after Thanksgiving, and then stock up to make all of my favorite festive dishes. Believe me—your friends and family will be munching on these throughout the entire month of December.
INGREDIENTS
¾ cup (1½ sticks) unsalted butter, melted
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup white chocolate chips or chunks
1 cup dried cranberries
½ cup macadamia nuts, chopped
DIRECTIONS
1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat the melted butter, brown sugar, and granulated sugar using a hand mixer on medium-high speed until smooth. Beat in the eggs one at a time. Add the vanilla. Slowly add the flour, baking soda, and salt. Fold in the chocolate chips, cranberries, and macadamia nuts.
3. Using a cookie scoop, shape the dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart.
4. Bake for 10 to 12 minutes.
5. Cool on wire racks. Serve.