Macadamia & cranberry American cookies

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• Hannah

  04 December 2011

  Hannah rated this recipe

  

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• Hannah

  04 December 2011

  Hannah rated this recipe

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• Annet

  10 December 2011

  Annet rated and commented on this recipe

  

  Great recipe! Very easy, ready in a couple of minutes and simply scrumptious. Followed the advice and halved the chocolate, used teaspoons rather than tablespoons and mixed in all the ingredients to save myself a bit of work. They came out a bit flat, so might try tablespoons next time and pile high, or take them out a little sooner when not quite so flat. Don't be tempted to squash the dough as this will make the cookie tough - even though it might seem too crumbly, it will come together in the oven. Looking forward to trying the freezer test batch at Christmas!

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• Alimat

  13 December 2011

  Alimat rated and commented on this recipe

  

  Loved these, just like proper cookies- a bit gooey in the middle, yum! I cut down the choc by 1/3 but there was still too much, next time I'll use 1/2. Used dark muscavado and whilte caster sugar as that's what I had in. Baked them for cake club at work and they all went! I'm not a big fan of white chocolate but it really works well in this recipe. Will definately make again.

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• mandy.h

  14 December 2011

  mandy.h commented on this recipe

  just made these really lovely. fairly straight forward, although i would stick to the potion size pre cooking as they do spread and larger ones didnt seem to harden once cooled. frozen a big batch in bun tins ready to transfere to a container(small buntins seem right size). kids are already asking can they put another one in the oven.

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• jazzy

  15 December 2011

  jazzy commented on this recipe

  I'm a bit of a baking rookie. Just wondering about the freezing aspect after reading your comments...do you freeze the cookies when they're cooked to make them keep for longer? Or do you freeze the mixture so you can bake some more at a later date? If you freeze the mixture do you just let it defrost and just spoon it on to the baking sheets as normal or do you have to revive the mixture somehow?

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• swissms

  18 December 2011

  swissms rated and commented on this recipe

  

  I made these up today and they are absolutely delicious. I only made up half the mixture. As I am not a fan of enormous biscuits I used teaspoonfuls to portion out the mix and this made close to 50 biscuits of what I consider to be the perfect size. As I was stuck for time I didn't reserve any of the chopped chocolate, nuts and cranberries to push into the tops of the biscuits, but mixed the lot in instead.

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• Mistmoon

  12 May 2012

  Mistmoon commented on this recipe

  Hey are they chewy inside? look yummy though

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• welshbakerchick

  16 June 2012

  welshbakerchick rated and commented on this recipe

  

  Very easy to make and very yummy. I did a couple of tweeks after reading some of the other comments. Only did half of the recipe and used only 100g of chocolate, used dark chocolate as white chocolate has a lot more fat in it. I used a teaspoon to put walnut sized peices on the baking tray. They spread out a lot so a tablespoon would be MASSIVE!! Half the recipe with 100g chocolate made about 20 good sized cookies. Step daughters enjoyed putting the nuts and chocolate on top.............and eating them!!

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• katrina

  08 December 2012

  katrina rated and commented on this recipe

  

  yummy biscuits will be making more to give as gifts

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• nellie.

  11 December 2012

  nellie. rated and commented on this recipe

  

  My 6 yr old daughter & I made these cookies together. Sooo delicious, but made a few alterations based on previous reviews. Used 1/2 amount of white chocolate & only 200g sugars in total, they're still sweet enough. Used pecan nuts instead of maccadamias, very successful alternative. Quick & easy, make good xmas gifts.

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• Bunny123

  16 December 2012

  Bunny123 rated and commented on this recipe

  

  Would use half the chocolate and half of the sugar as they were way too sweet.

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• PanClanger

  18 December 2012

  PanClanger rated and commented on this recipe

  

  Agree with some of the other comments here about how sweet these cookies are. Very tasty and a lovely texture, but I'm with Bunny123 on this one - would definitely use less chocolate and sugar next time.

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• Hilary

  23 December 2012

  Hilary commented on this recipe

  I also found the 600 g of chocolate excessive so I melted 200 g and mixed that with the butter,eggs sugar and vanilla. I then added 200 g of chocolate chunks with the dry ingredients and did not poke any extra in at the end. This worked well for me.

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• Clairebear

  24 January 2013

  Clairebear rated and commented on this recipe

  

  I found that a 100g bag of white chocolate chips worked well - didn't melt them but added whole along with the nuts and cranberries. Also, successful cooking from the freezer last week-a thoroughly successful recipe. Thanks!

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Ingredients

• 3 x 200g/7oz white chocolate bars, chopped
• 200g butter
• 2 eggs
• 100g light muscovado sugar
• 175g golden caster sugar
• 2 tsp vanilla extract
• 350g plain flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 100g dried cranberries
• 100g macadamia nuts , chopped

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Difficulty and servings

Makes 55

Preparation and cooking times

Prep 20 mins

Cook 12 mins

Ingredients

• 3 x 200g/7oz white chocolate bars, chopped
• 200g butter
• 2 eggs
• 100g light muscovado sugar
• 175g golden caster sugar
• 2 tsp vanilla extract
• 350g plain flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 100g dried cranberries
• 100g macadamia nuts , chopped

149 kcalories, protein 2g, carbohydrate 18g, fat 8 g, saturated fat 4g, fibre 0g, sugar 13g, salt 0.14 g

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