Cranberry, White Chocolate and Macadamia Cookies

The intense flavor of Saigon cinnamon is a perfect complement to tart cranberries and sweet, creamy white chocolate.

Cranberry and White Chocolate Cookies

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon McCormick® Gourmet Collection® Cinnamon, Saigon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1 egg
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 4 ounces white baking chocolate, chopped
  • 1 (6.85 ounce) jar macadamia nuts, chopped
  • 1 cup dried cranberries

Instructions

  1. Heat oven to 350 degrees F.
  2. Mix flour, cinnamon, baking soda and salt in small bowl. Set aside.
  3. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
  4. Beat in egg and vanilla extract.
  5. Gradually beat in flour mixture.
  6. Stir in chocolate, nuts and cranberries.
  7. Drop by heaping tablespoonsful 1 1/2 inches apart onto ungreased baking sheets.
  8. Bake 12 to 15 minutes or until golden brown.
  9. Cool on baking sheets for 2 to 3 minutes.
  10. Remove to wire racks; cool completely.

Prep Time: 15 min | Cook Time: 12 to 15 min per batch
Yield: 2 dozen or 24 (1 cookie) servings

Recipe and photo used with permission from: McCormick