An ultra-chunky buttery cookie stuffed with crunchy macadamia nuts, creamy white chocolate chunks & chewy cranberries. One bite of this cookie will have you craving more!
6oz.white chocolate chipsor a white chocolate bar cut into chunks
1cupmacadamia nuts,coarsely chopped
1cupdried cranberries(I used reduced sugar CranRaisins and it was perfect)
3-4ounceswhite chocolate bar for drizzle(optional)
Instructions
Preheat oven to 350 degrees. Lightly grease cookie sheets.
In a large bowl, beat butter & shortening until creamy. .
Gradually add sugars and beat until well incorporated.
Continue beating while adding the egg, vanilla and almond extracts.
In a separate bowl, combine flour, baking soda & salt.
Gradually add dry ingredients to the creamed mixture and continue beating until well mixed.
Stir in white chocolate chips, macadamia nuts, and cranberries.
Drop by rounded teaspoonfuls 2” apart onto prepared cookie sheets.
Bake for 9-11 minutes or until lightly browned. Cool slightly on cookie sheets then move to wire racks until cooled completely.
Notes
STORE/FREEZECool the cookies completely and transfer them to an airtight container or plastic zip-top bag. If they have white chocolate drizzle on top, put parchment or wax paper between layers.Store them at room temperature or in the refrigerator for up to 7 days.Freeze the cookies or the cookie dough for up to 3 months. Thaw them on the counter or in the refrigerator.