This recipe was created due to a similar cookie that Border's Bookstore Cafe carried while I was working there. It was a white macadamia nut cookie with blueberries and cranberries. I spent a few years trying to figure out what business sold them (because I myself was completely addicted), when I finally decided to wing it. It only took two batches to make them perfect-- even better than the original if I do say so myself!
Utensils You Will Need:
Aluminum Foil*
Cookie Sheet
Large Mixing Bowl
Medium Mixing Bowl
Sifter (optional)
Ingredients:
1-1/2 cups of softened unsalted butter (3 sticks)
1 cup light brown sugar
3/4 cup regular sugar
2 eggs
2 tablespoons pure vanilla extract
3 cups all purpose flour**
1 teaspoon baking soda
1/2 teaspoon salt ***
1 bag white chocolate chips
3/4 cup coarsely chopped almonds
1/2 cup dried cranberries
1/2 cup dried blueberries
Directions:
1. Preheat oven to 350°F. Line cookie sheet with aluminum foil shiny side down.
2. In a large mixing bowl cream the butter and sugars together then add eggs and vanilla extract.
3. In a medium mixing bowl mix the flour, baking soda and salt together.
4. Slowly fold the flour mixture into the butter-sugar-egg mixture a little at a time until mostly smooth.
5. Mix in the white chocolate chips and almonds, then the dried berries. Mixture will be very, very stiff.
6. Drop tablespoon sized spoonfulls onto the ungreased aluminum foil about 2 inches apart. Bake for 10-12 minutes or until set.Allow cookies to cool for a few minutes before transferring to cookie plate or airtight container. ****
Yield:
60 cookies (I've made exactly 60, every time. Odd huh?)
Notes & Tips:
*The aluminum foil helps the cookies expand correctly, and also makes the cooking times given here more accurate no matter what type of sheet you are using.
** I'm from Georgia. My favorite flour is White Lily, but I know for a fact that it isn't available everywhere. (I visited my husbands family in Arizona and was a little dismayed that I couldn't find Blue Plate Mayo either.)
*** BE CAREFUL WITH THE SALT! Most of these ingredients can be tweaked to your liking, but too much salt will kill this recipe
****Do not let the cookies brown or they will be too hard to eat.
[I will try to upload a photo the next time I bake these-- which with the way my husband's co-workers have been pestering him, might have to be real soon]
