White Chocolate, Cranberry, and Macadamia Nut Cookies recipe. Followed recipe exactly, ended up with balls of the mix ins, not really cookies. The dough to extras ratio is not balanced. The cookies do not spread out as they bake, and all of the pieces stay quite separated. The dough lacked much flavor besides just pure sugar. The ultimate white chocolate macadamia nut cookies. Pretty much the best cookies ever White Chocolate Macadamia Nut Cookies I was in Hawaii recently for a spring break vacation with my family. It was full of relaxing. Dulcet Fresh Baked Cookies Gift Box Great Gift Includes Chocolate Chip Cookies, Peanut Butter Cookies, Oatmeal Raisin Cookies, Macadamia Nut White Chip Cookies. I would not make these again, and wish I had picked a different recipe this time. If you are looking for a great versatile cookie recipe, look up the Cherry Chocolate Chip Oatmeal Cookisa recipe from this website. Its 1,0. 00x better. I must be pleased for sharing your ideas. Thank you for the good writes up. Its a brilliant job. Batter was very stiff but in the end these were yummy. Used walnuts instead of macadamias. Will keep this in the recipe box. Directions. 1. Heat oven to 375F 190C. In large bowl, beat shortening, brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until creamy. Make and share this White Chocolate Chip Macadamia Nut Cookies recipe from Genius Kitchen. SofiAndLucas_White_Chocolate_Macadamia_Cookies_grande.jpg?v=1454964654' alt='White Chocolate Macadamia Nut Cookies Recipe Martha Stewart' title='White Chocolate Macadamia Nut Cookies Recipe Martha Stewart' />White Chocolate Macadamia Nut Cookies RecipesI was in the mood for something sweet and salty and decided to try this recipe. The cookies turned out FABULOUSI followed the recipe exactly except I reduced the vanilla to 2 teaspoons and added about a teaspoon of orange zest a teaspoon of fresh orange juice. Because my butter had been frozen I am impatient, I nuked it and ended up with pretty soft butter so after mixing everything, I placed the dough in the refrigerator for about 1. I use a cookie scoop and it does help to produce cookies that are pretty much the same size. Baked 3. 25 for 1. They were perfect Crispy on the edges and on the bottom and soft on the inside. I do not think they were too cake like. This is a new family favorite and my neighbors gave them high marks also. Of all my many, many cookie recipes, these are my go to, guaranteed crowd pleaser cookies. I follow the base recipe, dont change amounts, but switch up the mix ins depending on the occasion and crowd. Im surprised at some of the user comments regarding a cake like texture if this is the result of your cookies, youre doing something wrong Air time Its important to allow the butter unsalted and sugars several minutes beating time to allow a fluffy texture. Size matters Using jumbo or extra large eggs could possibly contribute to a more cake y texture. Dont overmix Stir the flour, baking soda and salt together before adding them to the wet ingredients. Add in small increments, and ONLY until the ingredients are combined. Elbow grease Mix the chips, cranberries, and nuts into the batter by hand. The batter is stiff, so just stir the mix ins slowly, making sure to distribute them evenly throughout. Freeze first Use a cookie scoop and scoop out balls of dough onto a plate or small tray, cover with plastic wrap, and put in the freezer for about an hour. Flash freezing is just about the most important step with these cookies, and contributes almost soley to the crispy outside and chewy inside. I always get multiple requests for the recipe techniques whenever I make them I really wanted to like these, but the puffy texture made them too cake like and detracted from the textures of the chips, nuts, and cranberries. The other reviewers suggestions of cutting the baking time in half and reducing the heat were essential to not completely dry them out. The batter was much better than the finished product. Excellent result Very good. I would definitely make them again. Could substitute dried cherries for any other dried fruit apricots, currants, etc and any kind of nuts next time. So the flavor of these cookies was great. My issue was with the texture. They are terribly cake like. Totally lacked that chewey or crispiness that a good cookie can provide. I was surprised they came out so fluffy with so little baking soda. Keep the flavor profiles, look elsewhere for a better textured Cooke base. Followed recipe as written except used mini white chocolate chips and lowered my hotter burning oven to 3. So good. I would definitely make them again. Could probably substitute dried cherries and almonds or cashews in place of the cranberries and macadamias next time. These are the perfect triumvirate of tart, salty and sweet. Theyve become a Christmas tradition. People say Where are those Christmas cookies you made last year Thats how good they are. But they get too brown at 1. I turned the heat down to 3. Like so, so right. Yum. Easy and tasty. I replaced the dried cranberries with dried blueberries and used more than what was called for. Go ahead and use the entire 6 oz jar of macadamia nuts and a full bag of white chocolate chips. Delicious. Make sure you evenly distribute the chips, nuts and cranberries throughout the dough. I love the sweetness of the white chocolate chips paired with the tanginess of the cranberries. Combined with the uniqueness of macamadmia nuts and these were a big hit. My husband used 3 reallys theyre really, really, really goodEveryone at the office loved these. I followed the recipe as written but shortened the baking time to 9 minutes and baked the cookies on parchment. How To Prepare Good Coffee. I think an extra 2 minutes of baking time would enhance the flavor of the macadamias more, so Ill try that next time. I agree that these need to bake just 1. I used 1 cup dried cherries and 1 cup dark chocolate chips instead of 1. Delicious The cooking time is too long on the recipe, so take them out a few minutes early. I think they tasted much better the day after baking. Will definitely make these again. I used white chocolate chunks instead of chips for a more decadent effect. Also, I skipped the nuts for some friends who are allergic, but the cookies are still fantastic OMG I have just discovered my new favorite cookie. A couple of tips take them out at 1. They will not look cooked but they will be perfect when they cool. Next, do not chop the nuts to small. Leaving nice big chunks allows you to really get the pop. Otherwise a really expensive nut gets lost and you dont get the flavour. Excellent recipe. I made them as directed. I used a level tablespoon and baked 1. Rave reviews. Will make again during the holiday season. I love these cookies. The only change I made was not including the salt because the nuts were so salty. Next time I would include 12 t of salt. I cooked them 1. 4 min. And made about 4. Will definitely use again. Delicious Looked just like the picture. BAKE TIME IS TOO LONG You know those boutique cookie shops Well, this cookie is one that you will find there. Wonderful treat One note of caution listed bake time is too long. I happened to check at 1. I prefer a slightly soft center, so I figure a bake time of 1. Otherwise, this is a stellar cookie recipe which we will use again. Buttery, sweet, salty. These are my new all time fav Christmas cookies They are a hit all the time and are a great cookie thats a little different stands out. Thanks for the recipe These cookies taste wonderful I did. I. replaced some of the butter with. I also reduced the brown. I. used 12 cup of honey instead of adding. I made the large size. The. cookies ended up kind of cake like in. My husband and I loved the. I will definitely make these. Ill experiment with different. This recipe is a. I followed the recipe as is but swapped the white chocolate for semi sweet dark chocolate and the macadamia nuts for pecans because they were cheaper It was delicious One change the time in the recipe is long, I made the larger cookies and only kept them in there 1. Yum Have reviewed these beforejetted again because I tried something different. Made one batch as directed. Made a second batch of the dough, and added dried cherries and dark chocolate rather than the other ingredients. For softer, chewy cookies, take out a few minutes early. Both versions went over well again at an annual party.