Hi, there! I’ve finally gotten around to Day 11 of The 12 Days of Cookies project. As a reminder, this is where our little Merry Band of Bakers endeavor(ed) to bake 12 cookies in 12 days from the Bon Appétit’s 2008 Cookie-a-Day collection!
This is also my post for PhotoHunt: Fast. How’s that? Well, I actually timed myself to see just how Fast I could bake this recipe. I needed a drop cookie recipe that can be whipped up quickly (like, so I could go to bed at a reasonable hour!).
White Chocolate, Cranberry, and Macadamia Nut Cookies
Ingredients:
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup (packed) golden brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups dried cranberries (about 6 ounces)
- 1 1/2 cups white chocolate chips (about 8 1/2 ounces)
- 1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces)
Preparation:
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Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
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For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 2 1/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 1 1/2 inches apart.
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Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. DO AHEAD: Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
Notes:
First, mine spread more than the ones on BA’s site. I don’t know why. Also? 15 minutes was too long to bake these. The first batch came out over-baked. Not burnt, mind you, and still quite edible, but too brown and too crisp. Which might have something to do with their spreading and being thinner than perhaps they ought to have been. They just baked way too Fast! When I took the time down to 10 minutes, I got the softer, chewy texture I was looking for.
Oh. How long did it take me? It took 29 minutes to put this batter together and get the first two trays into the oven. I didn’t do any prep (except for taking the butter out of the fridge to warm) – I did it just like you might do at home, starting with thinking, “Hmm… Think I’ll bake some cookies…” all the way through loading up 2 baking sheets. Do we think that was Fast?
Please visit my partners in holiday baking, below, and see what they’ve got in store for you. And don’t forget to come back tomorrow (maybe!) for the twelfth and final installment!
Andrea of Andrea’s Recipes (honorary member and our founder but not participating this year)
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dog
RJ of Flamingo Musings (hey! that’s me!)
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project
Cranberries, macadamias and white choc are a killer combination! Yum!
Yum!!!Oh shoot. I just gained a pound. Good thing I can't smell them too, or I'd have gained another.
These look so good! I really want to take these flavors and roll them into a healthy granola bar for the new year. Or just make em now and dunk them in a hot toddy…
That definitely looks like my kind of FAST. I do love good cookies. Nice take on the theme.
Sounds FAST to me. =P Which sounds like a fabulous idea at this point. But almost done!
Those are looking good. These were a hit .
I made some muffins using these ingredients recently (not the macadamia), but am looking forward to making cookies now.
Love the idea of cranberries in a cookie. Too bad my kids wouldn't.
There is a place at Union Station in Washington DC that sells these: they are amazing! And yours look really good too!