From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
Preheat oven to 325°. Line 2 baking sheets with parchment paper and set aside.
2
In a large bow, combine the cream and sugars, and cream until smooth.
3
Next, add in the vanilla and egg, mixing until incorporated.
4
Add in the flour and baking soda, mixing until thoroughly combined.
5
Fold in the dried cranberries, white chocolate chips, and macadamia nuts until combined.
6
Drop about 2 tablespoons of dough onto baking sheet, placing about 2” apart. Allow to bake for10-12 minutes until the center has just set. Cool on the baking sheet for 3-5 minutes before moving to a cooling rack to cool completely.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Macadamia Nuts 🥜Lightly toast macadamia nuts in a 350°F oven for 5-7 minutes before adding to dough to intensify their buttery flavor and create superior crunch in every bite.
- Chill Dough for Shape Control 🧊Refrigerate cookie dough for at least 30 minutes before baking to prevent excessive spreading and maintain chewy centers while edges stay crispy.
- Don't Overmix White Chocolate 🍫Fold white chocolate chips in gently by hand at the very end of mixing to prevent breaking them into small pieces and preserve large, melty pockets throughout the cookie.
- Balance Tartness with Temperature ⏱️Underbake cookies by 1-2 minutes when edges are just set—this allows cranberries' tartness to shine without becoming overly concentrated from prolonged heat exposure.
- Brown Your Butter First 🧈Use browned butter instead of regular salted butter to add a rich, nutty depth that complements both the tart cranberries and sweet white chocolate beautifully.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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