The types of treats I make changes every holiday season, but there’s one constant: I have to make White Chocolate Cranberry Cookies. They’re the only cookie my husband asks me to make at Christmastime. I don’t think he’d care if I didn’t bake anything else.
A couple of years ago, I asked if it would be OK if I added macadamia nuts to the cookies. He responded that it would be more than OK.
I use a recipe I cut years ago from the back of a Blue Bonnet margarine box. It’s the only chocolate chip cookie recipe I’ve ever gotten perfectly. I mean, this recipe is idiot-proof.
Why? Because you melt the margarine/butter. No waiting for it to soften, no guessing whether it’s soft enough. Nope. Just pop it in the microwave and go.
White Chocolate-Cranberry-Macadamia Cookies
2-1/2 c flour
1t baking soda
3/4c margarine or butter, melted and cooled slightly
1-1/2c brown sugar, packed
1/3c dried cranberries*
1/3c white chocolate chips*
1/3c macadamia nuts*
Preheat oven to 350 degrees. Melt the margarine and set aside.
In a large bowl, combine the margarine and brown sugar. Stir in the egg and vanilla until well blended. Mix in the flour and baking soda, and stir until just combined. Stir in the chips, nuts, and cranberries.
Drop by heaping tablespoons onto greased baking sheets. Bake 9-11 minutes.
Yield: About 2-1/2 dozen.
*For chocolate chip cookies, use 1c chips in place of the cranberries, white chips, and nuts.