Cranberry White Chocolate Chip and Macadamia Nut Cookies

• Vegetarian

• Produce

  • 1 1/2 cups Cranberry-raisins

• Refrigerated

  • 3 Eggs plus one egg yolk

• Pasta & Grains

  • 3 cups Oats, old fashioned

• Baking & Spices

  • 4 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 1/2 cups Brown sugar
  • 1 cup Granulated sugar
  • 2 tsp Kosher salt
  • 1 tbsp Vanilla extract, pure
  • 1 11.5 ounce package White chocolate chips

• Nuts & Seeds

  • 1 1/2 cups Macadamia nuts

• Dairy

  • 2 cups Butter, unsalted

• Liquids

  • 3 tbsp Water, HOT

Found on foodiecrush.com

Description

Ingredients

• 2 cups unsalted butter
• 1½ cups brown sugar
• 1 cup granulated sugar
• 3 eggs plus one egg yolk
• 3 tablespoons hot water
• 2 teaspoons baking soda
• 1 tablespoon pure vanilla extract
• 4 cups all purpose flour
• 2 teaspoons kosher salt
• 3 cups old-fashioned oats
• 1 11.5 ounce package white chocolate chips
• 1½ cups chopped macadamia nuts
• 1½ cups cranberry-raisins

Directions

• Melt the butter and allow to cool slightly. Cream the butter and sugars in the bowl of a stand mixer set to medium-high until creamy, light and fluffy, about 3 to 4 minutes. Add the eggs and egg yolk one at a time, mixing well in between additions. In a ramekin or small bowl dissolve the baking soda in the hot water and add to the creamed mix with the vanilla. Sift the flour and salt together. Add half of the flour mix to the batter and mix then add the other half and mix. Reduce the mixer speed to low and add the oats, white chocolate chips, macadamia nuts and cranberries and mix until just combined.
• For chunkier textured cookies, cover and refrigerate for 30 minutes up to 3 days.
• Preheat the oven to 375 degrees if using unrefrigerated dough and 350 degrees F if using refrigerated.
• Line 2 baking sheets with parchment paper and use a cookie scoop to form balls and gently roll in the palms of your hand then place onto the cookie sheet about 2 inches apart from each other. Bake one sheet of cookies at a time for 10 minutes or until just golden. Remove from oven and let cool on the cookie sheet for 3-4 minutes then move to a wire cooling rack until completely cooled.