Best 6 Cherry Macadamia Nut Cookies Recipes

DRIED CHERRY, MACADAMIA AND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Pulse the oats in a food processor until some of it is fine and some of it is still very coarse. Dump the oats into a medium bowl and whisk in the flours, baking soda, baking powder and salt. In a large bowl, beat the butter and the sugars with a mixer at medium speed until very light, about 5 minutes. Beat in the eggs, one at a time, until well blended. Beat in the vanilla.
• At low speed, add the flour mixture and mix until just combined. Using a rubber spatula or a wooden spoon, fold in the cherries, nuts and white chocolate chips. Cover the bowl with plastic wrap and chill for at least 24 hours and up to 48 hours.
• Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
• Roll about 2 teaspoons of dough into balls and place them on the lined baking sheets, leaving about 1 inch of space between them.
• Bake until the cookies are golden brown around the edges and the centers are pale golden and still soft, about 9 minutes. Let cool on wire racks for about 10 minutes, then transfer the cookies with a spatula to the racks to cool completely (or for as long as you can wait!).

WHITE CHOCOLATE CHERRY COOKIES

Steps:

• Preheat oven to 375 F. Grease a cookie sheet.
• In a large mixing bowl, combine the butter and sugars. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract.
• In a separate bowl, combine the flour, baking soda and salt. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cherries and macadamia nuts.
• Drop heaping spoonfuls of the batter onto the greased cookie sheet.
• Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
• *Note: It isn't necessary for this recipe (I personally prefer the cherries to be chewy), but you can optionally place the dried cherries in a bowl and cover them with boiling water to soften them. Let them soak for 7-8 then thoroughly drain them. If you choose to soak them, use only 1/2-3/4 cup dried cherries as they will expand.

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

NO BAKE MACADAMIA NUT COOKIES

Steps:

• Place white sugar, brown sugar, butter, milk, and carob powder in a large pan over medium-high heat; bring to a boil. Boil for 2 minutes, stirring occasionally.
• Remove the pan from the heat, and stir in macadamia nut butter until dissolved. Stir in oatmeal until well incorporated. Drop onto a waxed paper lined cookie sheet, and place in the refrigerator to cool.

MACADAMIA NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.