Best 9 Dried Cherry Macadamia And White Chocolate Chip Cookies Recipes

WHITE CHOCOLATE CHERRY COOKIES

Steps:

• Preheat oven to 375 F. Grease a cookie sheet.
• In a large mixing bowl, combine the butter and sugars. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract.
• In a separate bowl, combine the flour, baking soda and salt. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cherries and macadamia nuts.
• Drop heaping spoonfuls of the batter onto the greased cookie sheet.
• Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
• *Note: It isn't necessary for this recipe (I personally prefer the cherries to be chewy), but you can optionally place the dried cherries in a bowl and cover them with boiling water to soften them. Let them soak for 7-8 then thoroughly drain them. If you choose to soak them, use only 1/2-3/4 cup dried cherries as they will expand.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.

CHERRY & MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, 1/2 cup confectioners' sugar and salt until light and fluffy. Beat in vanilla. In another bowl, whisk flours; gradually beat into creamed mixture. Stir in cherries and nuts., Shape level tablespoons of dough into balls; place 1-in. apart on ungreased baking sheets. Bake 8-10 minutes or until bottoms just begin to brown. Cool on pans 10 minutes., Place remaining confectioners' sugar in a small bowl. Roll slightly cooled cookies in sugar; return cookies to wire racks to cool completely. Roll cookies in sugar again just before serving.

WHITE CHOCOLATE, CRANBERRY, AND MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
• For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
• Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.

WHITE CHOCOLATE MACADAMIA CRANBERRY DREAMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla.
• Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
• Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly.
• Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy!

DRIED CHERRY, MACADAMIA AND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Pulse the oats in a food processor until some of it is fine and some of it is still very coarse. Dump the oats into a medium bowl and whisk in the flours, baking soda, baking powder and salt. In a large bowl, beat the butter and the sugars with a mixer at medium speed until very light, about 5 minutes. Beat in the eggs, one at a time, until well blended. Beat in the vanilla.
• At low speed, add the flour mixture and mix until just combined. Using a rubber spatula or a wooden spoon, fold in the cherries, nuts and white chocolate chips. Cover the bowl with plastic wrap and chill for at least 24 hours and up to 48 hours.
• Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
• Roll about 2 teaspoons of dough into balls and place them on the lined baking sheets, leaving about 1 inch of space between them.
• Bake until the cookies are golden brown around the edges and the centers are pale golden and still soft, about 9 minutes. Let cool on wire racks for about 10 minutes, then transfer the cookies with a spatula to the racks to cool completely (or for as long as you can wait!).

WHITE CHOCOLATE MACADAMIA CHERRY OATMEAL COOKIES

Steps:

• Preheat oven to 325°F
• Line two baking sheets with parchment paper or use silicon baking pads.
• Mix flour, baking soda and salt in medium bowl.
• Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended.
• Mix in egg and vanilla.
• Beat into flour mixture.
• Mix in oats, then white chocolate chips, cherries and macadamia nuts.
• Drop dough by rounded tablespoonfuls onto baking sheets, spacing two inches apart.
• Bake cookies 12 minutes. Switch and rotate baking sheets.
• Bake cookies until golden, about 6 minutes longer.
• Cool cookies on baking sheets (cookies will firm as they cool).

MACADAMIA WHITE CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and sugars until fluffy. Add eggs and vanilla; beat well.
• Mix together flour, baking soda, and salt. Add to creamed mixture. Beat well. Stir in macadamia nuts and white chocolate chips.
• Chill for 1-2 hours. Preheat oven to 350°F Shape cookies into 1 inch balls. Place on cookie sheet, bake for about 8 minutes or until lightly brown on top. Cool on cookie sheets for 1 minute. Remove from cookie sheets to wire rack. Cool and serve! Or heat warm!