Recipe By Debby Huckins
Rating
Published Jan 10th
Prep 40m Cook 10m Additional - Ready In 50m
Servings 3 dozen Calories 202

A rich buttery, cookie that is sure to remind you of Cape Cod!

Recipe Ingredients

  • 3 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup white sugar
  • 1 cup packed light brown sugar
  • 1 cup butter, softened
  • 2 eggs, slightly beaten
  • 1 tablespoon vanilla extract
  • 1 cup vanilla baking chips
  • 1 cup chopped macadamia nuts
  • 1 cup dried cranberries

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla.
  3. 3 Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
  4. 4 Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly.
  5. 5 Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy!

Nutrition Facts

  • Calories 202
  • Carbohydrate 25.7 g
  • Cholesterol 23.9 mg
  • Fat 10.2 g
  • Fiber 0.8 g
  • Protein 2.3 g
  • Saturated Fat 5.2 g
  • Sodium 131.2 mg
  • Sugar 12.5 g

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Reviews

  1. I found these to be way too sweet but I love the white chocolate/cranberry/macademia combo. I think next time I'll just use my regular chocolate chip cookie recipe and sub the chocolate chips for this combo. And I might use extra cranberry and macademias and go lighter on the white chocolate to reduce the sweetness - Read more ...
  2. 5+++! Absolutely heavenly! I was looking for a macadamia nut recipe other than the normal cookies I bake. This one is a true winner. Not only do these look good, they are soft and taste buttery rich. I followed the recipe to a "T". The batter is easy to mix up and I ended up - Read more ...
  3. This is one of my all time favorite cookie recipes. Every time I make them, they disappear! I did find however that they take more like 15 minutes to bake.
  4. This is now my favorite cookie recipe! These turned out perfect! (I used less than one cup of cranberries Craisins chopped though)
  5. These are great! I will make again great for sharing. I made them bigger about 2-TLBS rolled into a ball which made a nice sized cookie.
  6. Delicious! Didn't change a thing. Will make these for years to come!
  7. Soft, buttery and delicious! I didn't use the macadamia nuts, so I added an extra half-cup each of cranberries and white chocolate chips. Also, I thought the cookies were too small when made with a rounded teaspoon. There just weren't enough morsels in every bite, so I made them bigger and cooked them around 14 - Read more ...
  8. When I sampled the dough before cooking I felt something was lacking. I added about 1 cup of fruit punch to the recipe to moisten the dough and add a kick. My family friends and I were very pleased with the results after that little edition.
  9. These cookies are amazing. I tell everybody how yummy they are but no seems too thrilled to try them. Once they do, they are hooked! Even my 6 year old loves em', nuts and all! You won't regret making them. Excellent Christmas cookie too!
  10. I took this cookie to several christmas cookie exchanges and each time received many,many compliments. Nice Christmas cookie since the cranberries add a nice holiday color. Very buttery and delicious!
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