Recipe & picture courtesy of Food Network Magazine
Prep Time: 25 min
Cook Time: 15 min
Total Time: 40 min
Makes 4 dozen
- 1 stick salted butter, softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1 cup chopped macadamia nuts
- 1/2 cup candied cherries
- 1 1/2 cups white chocolate chunks or chips
- Preheat the oven to 375. Grease 1 or more cookie sheets.
- Using a mixer, cream the butter and both sugars in a medium bowl until light and fluffy. Add the eggs and vanilla and beat until just combined. Set aside.
- Sift together the flour, baking soda and salt in a separate bowl. Add the milk to the butter mixture and then the dry ingredients. Mix until just combined. (The batter should be stiff.)
- Combine the nuts, cherries and white chocolate in another bowl. Add the mixture to the batter, stirring until just blended. Drop by heaping tablespoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake 13 to 15 minutes. Cool on a wire rack.
Notes & Comments: I couldn’t find candied cherries so instead of attempting to make my own I just used plain dried cherries. I have read that another option is to dry out maraschino cherries overnight and use those. Another idea would to be use the juice from the maraschino cherries in the batter for more of a cherry flavor. I used the recommended amount of butter but read in other reviews people used 1 1/2 sticks to 2 and they enjoyed the richness of the cookie – I will try that out next time. I was worried because the batter seemed a little sticky when I was putting it on the cookie sheet but they tasted wonderful and I had nothing but great reviews on these!