Serves
18
Prep
10
mins
Cooking
15
mins
Macadamia & Cranberry Cookies
- Ready in <30 minutes
Directions
Step 1
Preheat oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper. In a bowl, beat butter and sugars until well combined. Beat in egg and vanilla.
Step 2
In a separate bowl, whisk the flour and baking powder until well combined. Stir half the flour into the creamed butter and gently stir until fully combined. Repeat with remaining flour. Stir in the macadamia and dried cranberries. Roll heaped tablespoonfuls of mixture into balls and place on trays approx. 3cm apart. Lightly press down.
Step 3
Bake for 15 minutes or until lightly golden. Transfer to a wire rack to cool. Store in an airtight container for up to 1 week.
Tips
- For a coconut twist, replace 1/2 cup choc chips with 1/2 cup of McKenzie’s Fine Desiccated Coconut.
- To have a batch of these delicious cookies on hand, the raw cookie dough can be wrapped in plastic and frozen for up to 1 month.
Ingredients
- 160g butter, softened
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- 1 3/4 cups plain flour
- 1 tsp McKenzie's Baking Powder
- 1/2 cup macadamia
- 1/2 cup dried cranberries
