This recipe is a variation on the well known and loved cookie recipe published in the Mrs Fields' cookbook. The addition of cranberries gives a refreshing tartness that cuts through the richness of the buttery cookie and pairs perfectly with the white chocolate and macadamia mix-ins.
Preheat oven to 180oC and line a large baking tray with baking paper.
In a medium sized mixing bowl, whisk together the flour, bi-carb & salt.
In the bowl of a stand mixer (or another regular mixing bowl with your electric beaters at the ready) Cream the butter and both sugars. This stage should form a thick and grainy paste.
Pause the mixer and add in your eggs and vanilla, gradually increase the speed to medium and beat until the mixture is light and creamy.
Add in the flour mixture and your chocolate, macadamia & cranberry mix-ins. Mix on low until the ingredients are just combined - overmixing at this stage will give you disappointingly tough cookies.
Drop Spoonfulls of the mixture onto your baking tray for rustic shaped cookies, or alternatively roll into balls and press down with a fork to flatten. (you may need to keep your fork wet & rinsed to stop the mixture from sticking)
Bake Cookies for 20-25mins. The edges should be just beginning to brown at this stage. Once removed from the oven transfer immidiately to a wire cooling rack. The cookies will crisp up on cooling and will be quite soft right out of the oven. You can use a spatula to assist moving them from the hot tray to your cooling rack.
0 servings
1 Cookie
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.