This is the second year in a row I have made these for my dad’s birthday! It is his favorite cookie and last year they were a huge hit! (So much so, I think I should have made them for Christmas too!) He is way past the point of needing or wanting anything, but who doesn’t love a homemade treat?
My dad was born November 25, 1924. This year his birthday falls on Thanksgiving Day, an occurrence that brings both birthday cake and holiday pie! Is this a great country or what?
My mom usually buys white chocolate macadamia nut cookies for him in the bakery of a supermarket that is near their house. Those cookies are big and soft (and have a shelf-life…). These cookies are crispy and buttery and make me almost swear off my dislike of white chocolate! They are addictive when they are warm, and they freeze and ship beautifully.
The original recipe included dried cranberries (or dried cherries) because it was a holiday recipe; you can add them in if you want to evoke the feel of a Christmas cookie. But we think they are yummy just as they are. Happy Birthday Dad!
3 cups flour
1 teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter, room temperature
1 cup brown sugar
¾ cup sugar
1 tablespoon vanilla extract
1 ½ cups white chocolate chips
1 cup roasted salted macadamia nuts, coarsely chopped
1 cup dried cranberries or dried cherries, chopped (optional)
Preheat oven to 350 degrees.
Blend flour, soda and salt in a medium bowl.
Beat butter in an electric mixer until fluffy, scraping down the sides often.
Add both sugars and beat until blended.
Beat in eggs, one at a time, then vanilla.
Add dry ingredients and beat until just blended.
Using spatula, fold in chips, nuts and dried fruit, if using.
Drop dough by roughly level tablespoons onto baking sheets, spacing about 2 inches apart.
Bake until just turning golden, about 13 minutes. Do not overbake.
Cool on wire rack. Can be made ahead and stored airtight at room temperature for 2 days or frozen up to 2 weeks.
Recipe from Bon Appetit, December 2006.