These 'White Chocolate' cookies are my husband's favorite. After we have one serving, he immediately wants another.

White Chocolate Macadamia Cranberry Cookies are a delightful treat that captures the essence of sweet and tangy flavors combined with a flaky texture. These cookies take inspiration from classic American cookie traditions, where the combination of white chocolate and nuts is celebrated. By adding dried cranberries, not only do you get a burst of color and tartness, but you also introduce a sophisticated twist on the traditional cookie. Perfect for holiday gatherings or just as a sweet treat to enjoy at home, these cookies are sure to become a family favorite.

These cookies pair beautifully with a warm cup of herbal tea, such as chamomile or peppermint, which complements their sweetness. For an indulgent treat, serve them warm with a scoop of vanilla bean ice cream. They also make a lovely accompaniment to a light fruit salad or as part of a festive dessert platter alongside other baked goods.

Servings: 24 cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup macadamia nuts, coarsely chopped
1 cup dried cranberries

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.

Add the eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the vanilla extract.

Gradually blend in the flour mixture until just combined.

Stir in the white chocolate chips, macadamia nuts, and dried cranberries until evenly distributed.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For a nut-free version, you can omit the macadamia nuts and increase the white chocolate chips or cranberries. To enhance the flavor, consider adding a teaspoon of orange zest to the dough, which complements the cranberries beautifully. If you prefer a chewier cookie, try substituting half of the butter with vegetable shortening. For a slightly more indulgent glaze, drizzle melted white chocolate over the cooled cookies.