These cookies are especially delicious–I promise!

White Chocolate, Cranberry, and Macadamia Nut Cookies

• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, room temperature
• 1 cup (packed) golden brown sugar
• ½ cup sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 1/2 cups dried cranberries (about 6 ounces)
• 1 1/2 cups white chocolate chips (about 8 1/2 ounces)
• 1 cup coarsely chopped macadamia nuts (about 4 1/2 ounces)

Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. In a medium bowl mix together the flour, soda and salt and set aside. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.

Using a small ice cream scoop or a tablespoon drop circular mounds of cookie dough onto a cookie sheet and lightly press down (mine tended to be about 1½ tablespoons.) Bake cookies until just golden, about 15 minutes or a little more. These can be made ahead and frozen for a couple weeks. Best eaten within a couple days– store airtight at room temperature.