You know when you are wanting something sweet but not too much? These cookies are perfect for those moments.You can make the batch, bake half and freeze the other half (or give them away!). This combination of flavors of the white chocolate, macadamia nuts and cranberries is so delicious - the sweet balanced out with the nutty flavors - so so good! Can't wait for you to try these!
This base recipe for cookies is my go-to. It's super easy to change up the flavor; simply add your favorite - milk chocolate chips, pecans, buttersccotch, M & Ms....the possibilities are endless!
Gluten Free White Chocolate, Macadamia Nut and Cranberry Cookies
Such a versatile recipe - if you want to take out the white chocolate chips, cranberries and macadamia nuts, you could add milk chocolate chips, pecans, buttersccotch, M & Ms....the possibilities are endless!
Preheat over to 375° F, line with parchment paper
In a stand mixer with a paddle attachment, cream together butter, brown sugar and granulated sugar. Mix until smooth.
Add eggs and vanilla extract, mix until well combined.
Add baking soda, salt and then gradually add flour at a low speed until combined.
Fold in white chocolate chips, cranberries and macadamia nuts by hand.
Scoop tablespoons of cookie dough onto parchment paper, bake for 10 minutes and remove from over. Allow to stand for at least one minute before moving them to a cooling rack.