3 cups all purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
¾ cup sugar
2 large eggs
1 tablespoon vanilla extract
1½ cups dried cranberries
1½ cups white chocolate chips
1 cup coarsely chopped roasted salted macadamia nuts
Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper.
Sift flour, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then add the vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts. (This dough is very thick and can sometimes be hard to use an electric mixer. I always find that I have to do it by hand)
For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 2½ inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 1½ inches apart.
Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets.
Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
I also do a double batch of this recipe. I find that people fall in love with it so much I run out way to fast!
Enjoy!
Skylar
(m'new co-worker is a veritable gold mine for fab recipes. god bless him for that.)
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