Happy Cookie Friday! I hope you are all well and in the mood for some delicious cookies! ;) Today I got a new cookie recipe with macadamia nuts because those nuts work so well in cookies – don’t you think?! We got cookies with macadamia, cranberries and white chocolate on the menu today. I am pretty sure you will love these cookies as much as I do!
Since I started this blog I collected quite an amount of cookie recipes and a lot of them are with nuts. I love to bake with nuts – especially with macadamia nuts. Even though they are not the cheapest of ingredients out there. They are a bit pricey here in Germany, so using them in a recipe should result in a nice bake, right?! Well… luckily I haven’t had a bad experience so far when using macadamias in one of my recipes. They always turned out really really nice… and so did these cookies here today!
The cookies here packed with nuts and cranberries, crispy on the outside and soft inside. Unlike other cookie recipes, you don’t have to chill the dough in advance. Straight from the bowl to the oven – you could have fresh and delicious cookies
within 30 minutes if you have all the ingredients at hand right now ;)
The cookies won’t spread out too much – even without any cooling time. The chances of ending up with one melted cookie sheet disaster are pretty low here. Skipping the cooling in other recipes can lead to that. You should still bake the cookies with enough space in between each other ;)
If you’re interested in other macadamia cookie recipes, you should take a look at these recipes here – maybe there’s something you like: Salted White Chocolate Macadamia Cookies, Macadamia White Chocolate Kisses or these Double Chocolate Macadamia Cookies – all very delicious cookies!
INGREDIENTS / ZUTATEN
1 cup (230g) butter, at room temperature
1 cup (200g) brown sugar
1 tsp. vanilla extract
2 large eggs
2 1/2 cups (325g) all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3.5 oz. (100g) white chocolate, chopped
3.5 oz. (100g) dried cranberries, chopped
2 oz. (60g) macadamia nuts, chopped
230g weiche Butter
200g brauner Zucker
1 TL Vanille Extrakt
2 Eier (L)
325g Mehl (Type 550)
1 TL Natron
1/2 TL Salz
100g weiße Schokolade, gehackt
100g getrocknete Cranberries, gehackt
60g Macadamiamüsse, gehackt
DIRECTIONS / ZUBEREITUNG
2. Add the butter, sugar, and vanilla extract to a large bowl and mix until very light and fluffy. Add the eggs one after another and mix well after each addition until all is well combined. Mix the flour with baking soda, and salt and add to the bowl – mix until just combined. Add the chopped white chocolate, cranberries, and macadamia nuts and fold in. Use a cookie scoop or tablespoons and place dough portions on the baking sheet – keep enough space in between because the cookies will spread a bit. Bake for 10-12 minutes until the edges are set and got some color but the center is still soft. Take out of the oven and let cool down on the baking sheet for some time, then let cool down completely on a wire rack.
2. Die Butter mit Zucker und Vanille Extrakt in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Mehl mit Natron und Salz vermischen und dann zur Schüssel dazugeben – nur kurz unterrühren. Die Schokolade, Cranberries und Nüsse dazugeben und unterheben. Mit einem Cookie Scoop (Eisportionierer) oder Esslöffeln Teigportionen mit etwas Abstand zueinander auf das Blech setzen und dann für 10-12 Minuten backen. Die Ränder sollten etwas Farbe bekommen haben, in der Mitte sollten die Cookies aber noch weich sein. Aus dem Ofen holen und auf dem Blech kurz abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.
Here is a version of the recipe you can print easily.Print
They might look not fancy, but the flavors are definitely “da bomb” ;) Delicious Macadamia Cranberry White Chocolate Cookies. So good!
Keywords: cookies, macadamia, cranberry, white chocolate