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.