White Chocolate, Dried Cranberry and Macadamia Nut Coolies

Adapted from a Tyler Florence Recipe

~from Savoring Time in the Kitchen

3 cups all purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup (packed) golden brown sugar

1/2 cup sugar

2 large eggs

1 tablespoon vanilla extract

1 1/2 cups dried cranberries (dried cherries would be a great substitute)

1 1/2 cups white chocolate chips

1 cup roasted and chopped salted macadamia nuts

Preheat oven to 350°F and line 2 rimmed baking sheets with parchment paper or silicone mat.

Spread macadamia nuts on a small cookie sheet and roast in the oven for about 5-7 minutes until golden and fragrant, being careful not to let them burn. Let them cool before using.

Sift flour, baking soda and salt together into a medium bowl . Using and stand mixer, beat butter until fluffy. Add sugars and beat until just blended. Beat in eggs, 1 at a time. Mix in the vanilla. Add the dry ingredients and mix just until blended. Using a spatula, gently stir in the dried cranberries or cherries, white chocolate, and nuts.

Drop dough by heaping spoonfuls onto prepared baking sheets, spacing about 2 inches apart.

Bake until lightly golden, about 15-18 minutes. Cool on sheets.

Can be made ahead and stored in an airtight at room temperature for 2 days or freeze up to 2 weeks.