Ingrédients pour White Chocolate Cranberry And Macadamia Nut Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 1 cup salted macadamia nuts
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Comment préparer White Chocolate Cranberry And Macadamia Nut Cookies
- Preheat oven to 350°F (175°C).
- Line two large baking sheets with parchment paper.
- In a medium bowl, sift together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
- Add 1 cup granulated sugar and 1 cup packed brown sugar; beat until well combined.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup dried cranberries, 1 cup white chocolate chips, and 1 cup macadamia nuts using a spatula.
- For large cookies: Drop by heaping tablespoons (about 3 tablespoons each) onto the prepared baking sheets, leaving 2 1/2 inches between each cookie.
- For small cookies: Drop by level tablespoons (about 1 tablespoon each) onto the prepared baking sheets, leaving 1 1/2 inches between each cookie.
- Bake for 18-20 minutes for large cookies, or 15-17 minutes for small cookies, until edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store airtight at room temperature for up to 2 days or freeze for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
58g
Fat
25g
Carbs
7g