Tuesday, December 6, 2016

Crispy Crunchy Chewy Nutty White Chocolate Cranberry Macadamia Cookies

Have you been busy baking for Christmas?

Yes??? Will you want to bake more Christmasy cookies?

No!!!??? Will you consider baking if you know that these fully loaded white chocolate cranberry macadamia cookies are crispy, crunchy, chewy, fruity, nutty and very very very delicious!!!

Many who have tried baking with this highly reviewed recipe from Epicurious say that they will bake it again. I will. Will you???

I have been baking these cookies more than once; in fact, many times... And this time, I tell myself that I have to mention this lovely cookie recipe for the coming Christmas season.


So will you bake these delicious cookies for your Christmas???

white chocolate cranberry macadamia cookies
Crispy Crunchy Chewy Nutty White Chocolate Cranberry Macadamia Cookies

Not a fan of white chocolate cranberry macadamia cookies? You may wish to know that you can use this versatile crispy crunchy cookie base to re-create your cookies all accordingly to the way you want.

And of course...

If you don't add dried fruits like raisins, sultanas and dried cranberries into your cookies, they will be purely crunchy and less chewy.

If you don't add nuts into your cookies, they will be less crunchy and more sweet.

If you add dark chocolate instead of white chocolate into your cookies, they will be less sweet.

If you like your cookies to be less sweet, you should bake your cookies with either nuts or dark chocolate or both or use dried fruits that have less sugar added. With nuts, I can assure you that the sweetness of these cookies will be just right to most taste buds! So please please please do not reduce the amount or change the type of sugar used in this recipe as these changes will alter the texture of your cookies. For some reasons, if you think that these cookies with nuts are still too sweet for you... you might be a little too hard to please and I suggest that you shouldn't use this recipe :p

Me? My husband wants his cookies with white chocolate, dried cranberries and macadamia nuts whereas my sweet-tooth son wants his cookies with white chocolate and dried cranberries. Hence, I have to bake both combinations.

white chocolate dried cranberry cookies for my son
white chocolate cranberry macadamia cookies for my husband

Baking these cookies is easy! And I have a one-minute video to show you how I baked mine.

white chocolate cranberry macadamia cookies
Want these crispy crunchy chewy nutty white chocolate cranberry macadamia cookies for your Christmas?
Yes!!! You can bake them!!!
Enjoy!

Every time my husband and son ate their last cookies, they will ask me to bake these cookies again. I will. Will you?

Here's the recipe that is adapted from Epicurious

Makes about 30 medium cookies

225g (1/1/2 cup) all purpose / plain flour
1/2 tsp baking powder
1/2 tsp salt
125g (1/2 cup) unsalted butter, soften at room temperature
100g (1/2 cup) light brown sugar
50g (1/4 cup) caster sugar
1 large egg, 70g each with shell, roughly beaten
1/2 tbsp vanilla extract or 1/2 tsp vanilla paste
150g (one typical 150g pack, 1 1/2 cup) dried cranberries* - I'm using the 50% less sugar ones
125g (about half a 250g pack, 3/4 cup) white chocolate chips*
1/2 cup coarsely chopped roasted macadamia nuts*, pre-roasted at 180°C for about 10 mins or until lightly golden in colour - nicer if you pre-roasted the nuts

*You can omit or replace these ingredients with the same amount of any dried fruits, chocolate chips and nuts that you want.

Preheat oven to 180°C / 350°F. Line baking trays with baking paper.


Combine flour, baking powder and salt in a medium bowl. Set aside.

Using an electric mixer with paddle attachment, beat butter and both sugars at medium speed for about 2-3 mins until light and fluffy. Using the same mixing speed, beat in the egg bit by bit and then the vanilla and beat until well combined.

Remove mixture from the electric mixer. Sift in the flour mixture and use a spatula to mix until the flour is incorporated into the mixture. Stir in cranberries, white chocolate chips, and nuts.

Drop or roll one tablespoonful of dough onto the prepared tray with about 2 inches (5 cm) space apart. These cookies won't spread crazily during baking and so it is ok to place them with just 5 cm apart. Bake cookies or until golden brown at their edges, about 15 min. Allow cookies to cool slightly on the tray for about 10 mins. Transfer onto a wire rack to cool completely.

Cookies will be cake-like with crispy edges when they are warm and freshly baked and will be firm, crunchy and crispy when they are completely cooled and will stay crunchy and crispy up to 5 days when they are properly stored in airtight container.

Store in an airtight container up to 5 days at room temperature.

Happy Baking
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5 comments:

  1. Zoe, I will love these cookies! Never mind if they are sweeter than what I am used to. I will eat in moderation. I promise. LOL!

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  2. I am just drooling at these cookies... amazing!

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  3. the cookies looks so crunchy and love the backdrop

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  4. monin ms zoe,,
    thans for your kind sharing for this
    recipes,,especially those weight u converted
    into grams which help me,,
    nigela---sg

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  5. Sooo yummy! I've had so many friends say they love white chocolate cookies with nuts, especially macadamia! It's really easy to get them now and they aren't so pricey.

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