Cranberry & White Chocolate Macadamia Nut Cookies

2-1/4 cups all-purpose flour, preferably unbleached
1/2 teaspoon baking soda
2 sticks butter, unsalted; soft at room temperature
3 Imperial Sugar or Dixie Crystals Redi-Measure Light Brown Sugar pouches (3/4 cup)
1/2 cup Imperial Sugar or Dixie Crystals Extra Fine Granulated Sugar
1 egg, large
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon salt
12 oz bag white chocolate chips
3/4 cup macadamia nuts
1/2 cup dried cranberries

Preheat oven to 375°F.

Sift together the flour and baking soda and set aside.

Mix the butter until very light and fluffy. Add the brown sugar contents of the Redi-Measure pouches and extra fine granulated sugar and mix until very smooth and fluffy.

Add the egg and yolk and mix to combine well. Add the vanilla extract and salt.

Add the flour mixture all at once to the creamed mixture. Blend until just combined. Do not over-mix! Stir in chocolate chips, nuts and dried cranberries until just combined.

Using a small ice cream scoop drop the cookie batter on parchment lined or lightly buttered cookie sheets.

Place in the oven and bake until the cookies are set in the center, about 10-12 minutes or until light golden. The center of the cookies will firm once cool.

Baking Tip: Use real white chocolate chips for best results!

Makes 2 dozen cookies.

Reader rating (5 Stars = Excellent):  5

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Readers comments:  norma hueso, 3/4/2009 11:15:39 PM EST I love these cookies they are the best!! Maybe we can add more cranberries. They are flavorful.