Is it the tride and true chocolate chip cookie or something a bit more gourmet? Although I have to say chocolate chip cookies are one of my favorites, they come in a close second to my all time favorite the White Chocolate Macadamia Nut Cranberry Cookie!
It is simply decadent! Smooth to the first taste with a bit of tart from the cranberries and salt with the nuts. The perfect combination for any sweet tooth!
Here's the recipe:
3/4 cup shortening
1-1/4 cup packed light brown sugar
3/4 tsp. baking soda
1 egg
2 T. milk
1 tsp. vanilla
1 tsp. coconut extract (very important)
1-3/4 cup all-purpose flour
1 pkg. white chocolate chips
3/4 cup cranberries
1/2 cup chopped macadamia nuts
Preheat over to 375 degrees F. Beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar, 1 tsp. salt, and baking soda. Beat until combined. Beat in egg, milk, vanilla, and extract until combined.
Beat or stir in flour. Stir in white chocolate chips, cranberries & nuts.
Drop dough by teaspoons 2 inches apart onto a greased cookie sheet. Bake in preheated oven about 11 minutes or until lightly golden brown. Cool on cookie sheet for one minute then transfer to a wire rack to cool completely. Makes 36 cookies.
TO STORE: Place in layers separated by wax paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for 3 months.
Enjoy!
~Wendy Anguiano
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