White Chocolate Cranberry Macadamia Cookies

These cookies have lasted through the test of time, with their homey flavors and crunchy texture. This recipe is perfect for holiday guests or a crowd-pleasing dessert at any occasion!

The “best white chocolate cranberry macadamia nut cookies” are a classic cookie that is perfect for the holidays. The cookies have a soft and chewy texture with a hint of sweetness.

Some folks are cake aficionados. Some individuals are known as brownies. Some folks aren’t fond of desserts (ew, bye). However, I… I’m a cookie fanatic. I’d rather have a cookie than almost anything else. And my new fave are these chewy white chocolate macadamia nut cookies studded with cranberries and oats. Crispy on the exterior, chewy on the inside… Dense, buttery, crispy on the outside, chewy on the inside… I mean, I’m salivating.


To create a chewy cookie, follow these steps:

The toughest of all the questions. We’ve all experienced that ideal texture: soft but not too so, with just enough bite and a sharp edge. These white chocolate cranberry macadamia cookies have that incredible texture, and we’ll show you how: 


We discovered that a 1.5:1 sugar-to-butter ratio, slightly underbaking, and an additional egg yolk all contribute to the great chewy texture that makes cookies so delicious.  1636267016_170_White-Chocolate-Cranberry-Macadamia-Cookies

What’s the deal with macadamia nuts being so expensive?

WHY, to be precise. I just investigated it and learned that macadamias take longer to develop than other nuts and are also more difficult to harvest, implying that they are handpicked and hence more expensive.

I got that, but if anybody else knows anything about macadamia nuts and where I can obtain them for less than 23 million dollars per pound, please let me know in the comments!

I understand if you don’t want to splurge on macadamia nuts. If you still want the crunch, you may substitute them with a different chopped up nut (I prefer walnuts), or just eliminate them and raise the other ingredients! I would admit, though, that they are quite delicious in this cookie recipe.


To create the ideal white chocolate cranberry macadamia nut cookie, follow these instructions:

  1. Keep all of your components at room temperature: this is critical and will aid in blending.
  2. Make sure you’re using high-quality ingredients: there are some fairly bad white chocolates on the market, so make sure you’re using something that won’t dry out in the oven. We had a lot of fun slicing up Ghiradelli bars!
  3. I cannot emphasize the importance of using old-fashioned oats enough. Steel cut oats with quick oats They aren’t the same at all!
  4. Under-bake! Your cookies will stay chewy and soft for days!


So, if you’re looking for a pick-me-up on Thursday (or any day), I’d suggest picking yourself some macadamia nuts and creating these incredible white chocolate cranberry cookies.

I’ll see you tomorrow.



  • 1/2 cup softened unsalted butter
  • 3/4 cup sugar (white)
  • 3/4 cup sugar (brown)
  • vanilla extract (two tablespoons)
  • 1 room temperature egg + 1 egg yolk
  • 1 1/2 cups flour (all-purpose)
  • 1/2 teaspoon bicarbonate of soda
  • a half teaspoon of salt
  • 1/3 cup oats, old fashioned
  • a third of a cup of white chocolate, chopped into big bits
  • 1/3 cup cranberries, dried
  • 1/3 cup chopped macadamia nuts


  1. Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper. Remove from the equation.
  2. 3 minutes with a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Combine the egg and vanilla essence in a mixing bowl. Scrape down the sides of the basin and beat until everything is well combined.
  3. Toss in the flour, baking soda, and salt with the liquid ingredients and stir just until mixed. Remove the white chocolate, macadamia nuts, cranberries, and oats from the stand mixer bowl. Fold in the ingredients with a rubber spatula until everything is combined.
  4. Drop the cookie dough into spherical balls approximately 2 inches apart onto the prepared baking sheets using a medium sized cookie scoop. Bake for 12-14 minutes at 350°F, or until the rims are golden brown but the center is still doughy–the cookie will continue to bake as it cools! With a glass of milk, of course!


These cookies are made with oats, cranberries, macadamia nuts and white chocolate. They are the perfect combination of sweet and salty. Reference: oatmeal cranberry macadamia nut cookies.

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