With an electric mixer, cream the butter and both
sugars together until smooth. Add the vanilla and
egg, mixing well. Sift together the flour and
baking soda. Spoon the flour mixture gradually
into the creamed sugar mixture. Stir in the
cranberries, white chocolate chips and macadamia
nuts. Drop by heaping spoonfuls, about 2
tablespoons, onto the prepared baking sheets, 2
inches apart. Bake one sheet at a time until
lightly golden on top and the edges are set, 12 to
15 minutes. Cool on the sheet about 5 minutes, and
then transfer to a wire rack to cool completely.
Store in an airtight container for up to 2 weeks.
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