Oatmeal Cranberry Macadamia Cookies

Servings: 20 cookies Prep Time: 45 minutes (includes dough refrigerating time) Baking Time: 13-15 minutes

Total Time (start to finish): 1 hour

Ingredients: 1/2 cup (1 stick) unsalted butter (room temperature) 2/3 cup light brown sugar 1 large egg (room temperature) 1 teaspoon vanilla 1 cup of all-purpose flour 1 cup old-fashion rolled oats 1/2 teaspoon baking soda 1 teaspoon of hot water 1/4 teaspoon cinnamon (optional) 1/2 teaspoon salt 1/2 cup white chocolate chips (increase amount as desired) 1/2 cup dried cranberries 1/2 cup macadamia nuts (split in half) or chopped walnuts

Directions: 1. Beat the butter on medium to high speed for two minutes. Add sugar. Beat for two minutes at the same speed. Don't forget to scrap the side of the mixing bowl. Next add the egg and vanilla. Combine the baking soda with hot water and pour into mixture. Beat until all ingredients are combined, about 2 minutes. 2. In a separate container sift flour, cinnamon and salt together. In small portions, add these dry ingredients to the butter/sugar mixture. Beat on low using the mixer. Your goal here is simply to combine the ingredients so that no dry spots appear. 3. Using a wooden spoon fold the oats into the dough. Again, you want to maintain the integrity of the oats so you want to avoid using the mixer for the remainder of this recipe. 4. Add the last 3 ingredients (white chocolate chips, dried cranberries and macadamia nuts) and gently fold. The dough should look dry but still soft enough to shape into individual cookies. 5. Last but certainly least, using a tablespoon scoop enough dough into your hands and roll into a disc. Each disc should be about 1 1/2 inches in diameter and 1/2 an inch high. Place dough on a cookie sheet then refrigerate for 30 minutes before baking. Preheat the oven to 350°F. Arrange on parchment-lined baking sheets about 2 inches apart. Bake 13 minutes for soft and chewy cookies with melted chocolate chips or 15 minutes for crispy edges. Cool on the baking sheets for 10 minutes then transfer to wire racks to cool completely.

Enjoy!

bon appetit