White Chocolate Chip, Dried Berry and Macadamia Nut Cookies

For the third year I’m participating in the Great American Food Blogger Cookie Swap. We’re a bunch of food bloggers who do a cookie swap through the mail. We each make a big batch of cookies and send one dozen to 3 different bloggers. It’s a great way to meet new bloggers, test new recipes, and to get a sweet treat in the mail. BUT, the bigger part is that it’s a fundraiser for Cookies for Kids’ Cancer, a non-profit that raises monty for “research to develop new, improved treatments for pediatric cancer, the #1 disease killer of children in the U.S.” Thousands of dollars are raised from this cookie swap to help children with cancer. That feels better than these cookies taste.

We bake a LOT of cookies.

The recipes are supposed to be new to us so I made a recipe based on my favorite chocolate chip cookie. Instead of milk chocolate chips, I used white chocolate chips. Then I added dried fruit (cranberries, cherries), and the decadent macadamia nuts. These cookies are chewy and full of flavor.

White Chocolate Chip, Dried Berry and Macadamia Nut Cookies

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Ingredients

• 2 1/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter-flavored shortening I used Crisco
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 12 oz. white chocolate chips
• 1/2 cup dried fruit like cranberries or cherries
• 1/2 cup macadamia nuts chopped

Instructions

• Preheat oven to 350
• In large mixing bowl, cream together shortening, white and brown sugars
• Add eggs, one at a time
• Add vanilla
• In separate bowl mix together flour, baking soda and salt
• One cup at a time, pour flour mixture into wet sugar mixture until combined
• Add chocolate chips, dried fruit, and nuts. Hand mix with wooden spoon
• Place rounded spoonfuls of the cookie dough on greased cookie sheet (about 9 cookies per baking sheet)
• Bake for 10-12 minutes until light golden brown
• Let cool 5 minutes on cookie sheet, then remove to cooling rack until completely cool
• Enjoy!

Tried this recipe?Mention @thebalancingmom or tag #thebalancingmom!

I got these s’more cookies from Carolann at The Apron Warrior. They had a graham cracker surprise on the inside.

Then we got these amazing ginger cookies covered in white chocolate and sprinkles from Aimee Berrett & Ellen Garrett of Like Mother Like Daughter. My family loved these.

And, I can’t forget these mint chocolate goodies from Lynn at Turnips 2 Tangerines!

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