White Chocolate Chip Macadamia Nut Cookies -- The Frugal Chef
06:17
White chocolate chip macadamia nut cookies - what a great and easy dessert! These have some dried cranberries in them for added delight. These cookies are a fantastic addition to any cookie platter at the end of the year or for anytime really. They will keep for up to 2 months in your freezer and are a nice gift from your kitchen!
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Makes about 60 cookies
1 cup (227 grams) of unsalted, softened butter
¾ cup (150 grams) white sugar
1 cup (220 grams) brown sugar
2 eggs at room temperature
½ tsp. almond extract
1 tsp. vanilla extract
3 cups(380 grams) all-purpose white flour
1 tsp. baking soda
½ a tsp. of salt
1 cup (110 grams) dried cranberries
1 cup (110 grams) macadamia nuts
12 oz. (312 grams) of white chocolate chips
Heat your oven to 350 degrees F (175 C) and prep your baking sheets with parchment paper or silicon liners.
Cream the butter with the sugars until nicely incorporated and creamy. Add the eggs, one at a time, beating after each addition. Beat well. Add the vanilla and the almond extracts. Beat until incorporated.
Mix the flour, baking soda and salt in a bowl. Add the dry ingredients to the creamed butter and mix until incorporated. Do not over mix your batter. Add the chocolate chips, cranberries and macadamia nuts and mix in.
Form small balls the size of a walnut and place them in the baking sheet about 2 inches apart from each other. These cookies will expand so don’t place them too close to each other. Lightly press them down with your fingers.
Bake your cookies between 10 to 12 minutes. They are ready when they start browning at the edges. They will continue to be very soft once you remove them from the oven but will harden as they cook down. Allow the cookies to cool on the cookie sheet for about 10 minutes before transferring them to a cooling rack.
These cookies will keep for about 3 days in a closed container and will freeze for up to 2 months. Enjoy!
2 cookies - CALORIES 122.48; FAT 6.35 grs (sat 3.22; mono 2.42; poly 0.25); PROTEIN 1.34 grs ; FIBER 0.43 grs; CARBS 15.45 grs; CHOLESTEROL 15.06 mg; IRON 0.41 mg; SODIUM 48.74 mg; CALCIUM 16.58 mg
Print your recipe here: /
Audio files from "audiomicro.com"
SUBSCRIBE HERE! -
Share, like and comment.
Follow me :
Twitter :
Facebook :
Vea este video en español -
Makes about 60 cookies
1 cup (227 grams) of unsalted, softened butter
¾ cup (150 grams) white sugar
1 cup (220 grams) brown sugar
2 eggs at room temperature
½ tsp. almond extract
1 tsp. vanilla extract
3 cups(380 grams) all-purpose white flour
1 tsp. baking soda
½ a tsp. of salt
1 cup (110 grams) dried cranberries
1 cup (110 grams) macadamia nuts
12 oz. (312 grams) of white chocolate chips
Heat your oven to 350 degrees F (175 C) and prep your baking sheets with parchment paper or silicon liners.
Cream the butter with the sugars until nicely incorporated and creamy. Add the eggs, one at a time, beating after each addition. Beat well. Add the vanilla and the almond extracts. Beat until incorporated.
Mix the flour, baking soda and salt in a bowl. Add the dry ingredients to the creamed butter and mix until incorporated. Do not over mix your batter. Add the chocolate chips, cranberries and macadamia nuts and mix in.
Form small balls the size of a walnut and place them in the baking sheet about 2 inches apart from each other. These cookies will expand so don’t place them too close to each other. Lightly press them down with your fingers.
Bake your cookies between 10 to 12 minutes. They are ready when they start browning at the edges. They will continue to be very soft once you remove them from the oven but will harden as they cook down. Allow the cookies to cool on the cookie sheet for about 10 minutes before transferring them to a cooling rack.
These cookies will keep for about 3 days in a closed container and will freeze for up to 2 months. Enjoy!
2 cookies - CALORIES 122.48; FAT 6.35 grs (sat 3.22; mono 2.42; poly 0.25); PROTEIN 1.34 grs ; FIBER 0.43 grs; CARBS 15.45 grs; CHOLESTEROL 15.06 mg; IRON 0.41 mg; SODIUM 48.74 mg; CALCIUM 16.58 mg
Print your recipe here: /
Audio files from "audiomicro.com"
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