White Chocolate, Cranberry and Macadamia Nut Cookies

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READY IN: 1hr
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F
  • Line 2 large rimmed baking sheets with parchment paper.
  • Sift first 3 ingredients into medium bowl.
  • Using electric mixer, beat butter in large bowl until fluffy.
  • Add both sugars and beat until blended.
  • Beat in eggs, 1 at a time, then vanilla.
  • Add dry ingredients and beat just until blended.
  • Using spatula, stir in cranberries, white chocolate chips, and nuts.
  • For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
  • Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies.
  • Cool on sheets.
  • Do ahead - Can be made ahead.
  • Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
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