My obsession with cranberries continues with these A+mazing decadent Cranberry White Chocolate Macadamia Nut Cookies. I love a cookie with a crispy edge and a chewy center loaded with premium chocolate chips, dried cranberries, and crunchy macadamia nuts. They remind me of my all time favorite cookies way back when I used to eat gluten: Pepperidge Farm Sausalitos. Seriously you cannot go wrong with these cookies. Get into the recipe below and give me your thoughts.
Cranberry White Chocolate Macadamia Nut Cookies
1 2/3 cups gluten free all-purpose flour blend
3⁄4 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 sticks unsalted butter, softened to room temperature
1/3 cup unrefined sugar
3/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1 large egg
1 cup dried cranberries
2 cups white chocolate chips
3⁄4 cups macadamia nuts, crushed
1. Pre-heat oven to 350 F and spray 2 cookie sheets with baking spray. In a medium bowl whisk flour blend, baking powder, baking soda, and salt. Set aside.
2. Using a stand mixer cream butter, sugar, brown sugar and vanilla.
3. Beat in egg. Slowly beat in flour mixture. Fold in white chocolate chips and nuts.
4. Separate dough into 3 inch balls (2 inches apart) on cookie sheet.
5. Bake until lightly brown 13-15 minutes or until edges are golden.
6. Let sit on sheet for at least 5 minutes then transfer to wire rack to completely cool.
