Found on AllRecipes. Delicious! I omitted the macadamia nuts.
- Carbohydrate 567.602592954903 g
- Cholesterol 858.14 mg
- Fat 297.047990718398 g
- Fiber 24.4001908065951 g
- Protein 61.973152776545 g
- Saturated Fat 135.236372154441 g
- Serving Size 1 1 Serving (1278g)
- Sodium 48052.0315116985 mg
- Sugar 543.202402148308 g
- Trans Fat 20.2218266464114 g
- Calories 5099 calories
Step-by-step
- In a medium bowl set aside flour, baking soda and salt.
- Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla.
- Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
- Preheat oven to 350 degrees F (175 degrees C). Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. 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 hr). 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
Pulling these cookies from the oven at precisely the ten-minute mark requires close attention, because the residual heat of the baking sheet finishes the set without over-baking the interior. The combination of white sugar and packed light brown sugar achieves contrasting chemical goals. Granulated white sugar promotes crisp edges through sucrose crystallization, while the molasses content in light brown sugar introduces acidity and moisture, interacting with the baking soda to create tender lift. Softened butter must be thoroughly creamed with these sugars to incorporate air pockets, which expand under oven heat and prevent a dense crumb structure. Combining the dry ingredients—three cups of all-purpose flour alongside measured salt and baking soda—separately ensures even leavening distribution before the flour touches the wet base. Over-mixing at this final stage develops unwanted gluten strands, so fold the ingredients only until the flour disappears.
Balancing Sweetness and Acidity
Dried cranberries provide tart fruit acids that cut through the high sugar content of vanilla baking chips and white chocolate. Fat from macadamia nuts or butter coats the palate, slowing the perception of sweetness and allowing distinct flavor notes to emerge. Pair these baked goods with strong, black coffee or unsweetened black tea to balance the rich sugar profile.
- If cookies spread too thin, chill the dough rolls for thirty minutes before slicing.
- When substituting cocoa powder, reduce the flour by exactly one-half cup to maintain structural integrity.
- Store baked cookies in an airtight container at room temperature for up to five days.
