White chocolate, Cranberry & Macadamia cookies

Course Baked goods, Cookies
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Alida Ryder


  • 250 g butter
  • 200 g light brown sugar
  • 100 g caster sugar
  • 2 eggs
  • 5 ml vanilla extract
  • 350 g cake flour
  • 5 ml bicarbonate of soda baking soda
  • 2 ml salt
  • 100 g roasted macadamia nuts
  • 100 g white chocolate roughly chopped
  • 100 g dried cranberries


  • • Pre-heat the oven to 180°c and line a baking tray with baking paper.
  • • Beat together the butter and sugars until pale and fluffy.
  • • Add the eggs, one at a time, beating well after each addition.
  • • Add the vanilla extract and mix through.
  • • Sift in the cake flour, bicarbonate of soda and salt and mix well.
  • • Lastly, fold in the macadamia nuts, white chocolate and cranberries.
  • • Place spoonfuls (I use approximately 2 tbsp worth of dough per cookie) of the mixture on the baking tray, spaced +- 5cm apart. Press down slightly to flatten the cookies.
  • • Place the cookies in the oven and bake for 15-20 minutes until golden brown and cooked through.
  • • Remove from the oven and transfer to a wire rack and allow to cool. Dust with icing sugar.
  • • The cookies will last for just more than a week if kept in a sealed container.