These pretty little cookies are chunky, chewy and full of cheer! Packed full of cranberries, macadamia nuts and white chocolate, each mouthful promises little jewels and treasures and deliciousness. They are perfect for serving up to friends, wrapping in cellophane and pretty red ribbon as a gift, or dunking in steaming tea as you curl up on the couch this Christmas. With that blissful combination of crunchy edges and a pillowy-soft centre, whatever their destiny they won’t last long!
Last night I went for a late ocean swim with a dear friend, and it was wonderful. It had been a scorching 44 degree (Celcius!!) day, and I swam out across the dark stillness and floated at the water’s surface, arms outstretched and face to the infinite sky. Rain was on its way, and through rolling clouds the last light cast shadows and warmth on the sleepy waves. For a while I felt that blissful sense of surrender, a soft little body at the mercy of the spectacular sea. Take a little time from the rush of this week to stop, and just let yourself be. This world is bizarre and tumultuous and magnificent; embrace that and be content.
Cranberry, Macadamia and White Chocolate Cookies
Preparation Time: 30 minutes
Total Time: 45 minutes, plus overnight refrigeration (optional)
- 115 g brown sugar
- 100 g caster sugar
- 115 g unsalted butter, cubed and at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 215 g plain flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 100 g dried cranberries
- 100 g raw unsalted macadamia nuts, halved
- 100 g white chocolate chips, roughly chopped
- Beat the sugars and butter on medium speed for 8-10 minutes, until pale, creamy and thick. Scrape down the sides of the bowl with a spatula every few minutes. The mixture will reach a ‘wet sand’ stage first, but should end up looking like a tan-coloured whipped cream.
- Add the egg and vanilla, and beat for another minute to combine.
- In a medium mixing bowl, sift together the flour, baking soda and salt. Turn the beater to low speed, and add the dry ingredients one spoonful at a time until combined.
- Scrape down the sides of the bowl again. Add the cranberries, macadamia nuts and white chocolate, and use a rubber spatula to gently but evenly fold them through the cookie dough.
- Line 2 large baking trays with greaseproof paper. Roll the dough into golfball sized balls, place on the tray with about 5 cm of space around each cookie to allow for spreading, and refrigerate for 2 hours or overnight. If you don’t have enough time (or self-restraint, no shame), then bake the cookies straight away.
- Preheat the oven to 180°C/350°F fan-forced. If you refrigerated the cookies, place them on the freshly lined trays. Bake for 13 minutes from the fridge, or 10 minutes from room temperature.
- Leave the tray to cool on a wire rack for 15 minutes, then place the cookies directly on the wire rack and leave until just cool enough to eat!
Store the cookies in an airtight container for up to 2 weeks.