FOOD

Chunky Macadamia, Cranberry and White Choc Cookies

You're going to need to make a double batch of these, because they'll be gone in seconds!
Makes 18
25M
15M
40M

These freezer-friendly cookies will come in so handy! To freeze, layer cookies with baking paper in between, in a large, freezer-proof container or in freezer bags. Seal, label and date. Freeze for up to 2 months. To serve, thaw at room temperature for 1 hour. 

Ingredients

Method

1.

Grease and line two, large oven trays with baking paper. 

2.

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.

3.

Add combined sifted flours. Stir until well combined. Stir in macadamias, cranberries and chocolate. 

4.

Roll two tablespoons of mixture into balls. Place about 5cm apart, on prepared trays. Flatten slightly with fingertips. 

5.

Cook in a moderate oven (180C), swapping trays halfway, for about 15 minutes, or until light golden. Remove from oven. 

6.

Stand cookies on trays for 5 minutes before transferring to a wire rack to cool completely. Serve.

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