Macadamia & cranberry American cookies

Macadamia & cranberry American cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(30 ratings)

Prep: 20 mins Cook: 12 mins

Easy

Makes 55
These freezable biscuits are completely irresistible and make a great gift for kids to give to teachers or grandparents

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal149
  • fat8g
  • saturates4g
  • carbs18g
  • sugars13g
  • fibre0g
  • protein2g
  • salt0.14g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 x 200g/7oz white chocolate bars, chopped
  • 200g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g light muscovado sugar
  • 175g golden caster sugar
  • 2 tsp vanilla extract
  • 350g plain flour
  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 100g dried cranberry

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 100g macadamia nut, chopped

Method

  1. Heat oven to 180C/160C fan/gas 4. Melt 170g of the chocolate, then allow to cool. Beat in the butter, eggs, sugars and vanilla, preferably with an electric hand whisk, until creamy. Stir in the flour, baking powder, cinnamon and cranberries with two-thirds of the remaining chocolate and macadamias, to make a stiff dough.

  2. Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking dish, spacing them well apart, then poke in the reserved chocolate, nuts and berries. Bake in batches for 12 mins until pale golden, leave to harden for 1-2 mins, then cool on a wire rack.

  3. To freeze, open-freeze the raw cookie dough scoops on baking trays; when solid, pack them into a freezer container, interleaving the layers with baking parchment. Use within 3 months. Bake from frozen for 15-20 mins.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (35)

Wannie's picture
2.5

I found it too sweet, even though I already cut the sugars by 10 percent. Perhaps because of he humid tropical weather, the dough was softer than it should be, so the cookies spread out too much. I did chill the later batches, but it wasn't quite what the picture looked like.

sophs1989's picture

These are absolutely gorgeous, I loved them and everyone I made them for did too. I missed the bit at the top that said it makes 55 and was shocked at the size of the batch, so I will definitely half the recipe next time.

vastness869's picture
5

I reduced the amount of chocolate, butter and sugar and I didn't have quite enough nuts but it turned out good but definitely doesn't make 55

Scheng's picture
5

This is a great recipe! Made some really nice cookies. But lots and lots of them- the batches never ended! So I think next time Ill do a third of the ingredients- cuts down on cost too! :)

gemini-robyn's picture

made these cookies the other day, and to be honest ... they worked out pretty great! loe this recipe <3

ejgreen2013's picture

Made these today and turned out pretty good!

However, like some other "Good Fooders" comments below, 600g of chocolate is a bit excessive. I stuck with the 170g melted for the actual mixture but then only added 150g as chunks and only used the remaining macadamia nuts and cranberries at the final stage before baking :)

smartdaisy's picture

I just made these halving all the ingredients. The mixture was far too soft, more like a cake than a soft dough. Any suggestions?

clairerawli's picture
5

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!

franklyhilary's picture

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.

vivaves's picture
4

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.

bunny123's picture
4

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

annelle's picture
4

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.

katvic's picture
5

yummy biscuits will be making more to give as gifts

mindymoo62's picture
4

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!!

mdthesaturdays2's picture

Hey are they chewy inside? look yummy though

swissms's picture
5

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.

fudgeyflower's picture

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?

mandyhutton123's picture

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.

alimat's picture
5

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.

amradeck's picture
5

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!

Pages

Questions (1)

smartdaisy's picture

Just made these, halving the ingredients ad leaving out the cranberries. Mixture was far too soft, more like a cake mixture. Any suggestions

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.