I am back in the Bay Area for the holidays and excited to bake in my parents’ huge, nice kitchen. I’m a broke graduate student again so I decided to bake some treats for everyone as gifts! I adapted Food Network’s White Chocolate Cranberry Cookies Recipe with it’s festive colors and awesome combination of flavors to make these big chunky cookies.
Ingredients (with adjustments I made):
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 cup dried cranberries, chopped
- 3/4 cup white chocolate chips — 1/2 cup white chocolate chips
- 3/4 cup macadamia nuts, chopped — 3/4 cup walnuts pieces, chopped
Most of my family and friends don’t like “overly-sweet” foods and white chocolate are especially sweet compared to regular chocolate, so I lessened the amount. The store did not have macadamia nuts (*sad face*) but walnuts were a worthy replacement.
In a separate bowl sift together flour and baking soda – then add in the flour mixture spoon by spoon to the butter/sugar mixture.
To make large gift-worthy cookies, drop heaping spoonfuls (about 1 1/2 – 2 tablespoons) of dough onto a cookie sheet with parchment paper. I was able to make about 20 cookies. Bake in the oven at 350°F for about 12-16 minutes.
When they have a nice golden edge, take them out of the oven and let them cool for a few minutes- they will still be very soft! Use a flat spatula and gently transfer them to a cooling rack.
Wishing you all happy holidays! – Sweet Therapy