150g unsalted butter, chopped, at room temperature
1 cup caster sugar
2 teaspoon vanilla essence
1 cup self-raising flour
2/3 cup plain flour
1 cup macadamias (140g), coarsely chopped
¾ cup sweetened dried cranberries (100g)
½ cup White Choc Bits
Grease and line two, large oven trays with baking paper.
Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Add egg. Beat until combined. Transfer to a large bowl.
Add combined sifted flours. Stir until well combined. Stir in macadamias, cranberries and chocolate.
Roll two tablespoons of mixture into balls. Place about 5cm apart, on prepared trays. Flatten slightly with fingertips.
Cook in a moderate oven (180C), swapping trays halfway, for about 15 minutes, or until light golden. Remove from oven.
Stand cookies on trays for 5 minutes before transferring to a wire rack to cool completely. Serve.