Cranberry, Macadamia Nut and White Chocolate Chip Cookies
This is actually an adapted version of the Nestle Toll House Classic Chocolate Chip Recipe, where we swap out the chocolate chips for white ones, and add dried cranberries and macadamia nuts. I’ve had this type of cookie before and they were so good. Never really had a recipe for it, but saw a friend make adjustments to the Nestle Toll House recipe and just did the same thing.
This cookie is the perfect blend of sweet and tangy, a little bit of crunch yet keeps the classic chewy cookie taste.
2 1/4 cups whole wheat flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (1 package) of White Chocolate Chips, Nestle or Hershey are both good
1 cup of chopped macadamia nuts
12 oz of dried cranberries
Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels, cranberries and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.