Sweet white chocolate chips meets dried cranberries and macadamia nuts in these fabulous cookies!
Need to make a large batch of cookies? This is an excellent “large quantity” recipe – the ingredients are pretty standard and if you make two batches, you won’t be left with any extra chips or cranberries because you’ll use the whole bag for each!
Baking Tip: How to Bake Perfectly Round Cookies
While making this recipe, I wanted to be sure I had enough cookies for my exchange at work. So I rolled up all the cookie dough before I put any in the oven. I then placed the balls of dough on the baking sheet (3 wide, 6 down) and 9 minutes later out came perfectly round!
I hope you love these as much as I did! They’re festive for the holidays and a cute Valentine’s Day dessert.
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cups white chocolate chips
- 5 ounces dried cranberries (I used Ocean Spray’s Craisins)
- Line an ungreased cookie sheet with parchment paper and set aside.
- In a large bowl using a hand-held mixer or stand mixer, cream the butter and sugars together on medium speed until fluffy and light in color.
- Mix in egg and vanilla. Scrape down the sides as needed.
- Combine the dry ingredients – flour, cornstarch, baking soda and salt. Spoon into wet mixture until combined.
- Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.
- Preheat oven to 350 degrees.
- Roll balls of dough (1 or 1.5 tablespoons each) and pile onto a dinner plate for easy baking. Place onto lined cookie sheet.
- Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes.
- Remove and let cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack.