My dad proclaimed these the "second best cookies he's ever had" next to my mom's oatmeal date spice cookies. For those of you who have had the honor of tasting my mom's baked goods, you know how high a compliment my dad paid me by saying that something I baked is in the same league as something my mom has baked. Needless to say, these cookies disappeared very quietly and quickly from our kitchen with only crumbs left in their wake.
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) light brown sugar
3/4 cup sugar
2 large eggs
1 1/2 teaspoon almond extract
1 1/2 teaspoon vanilla extract
1 1/2 cups dried cranberries
1 1/2 cups white chocolate chips
1 1/2 -2 cups coarsely chopped plain macadamia nuts
Preheat oven to 350°F. Sift dry ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla and almond extracts. Add dry ingredients and stir with wooden spoon just until blended. If the consistency is too crumbly, add some milk. Stir in cranberries, white chocolate chips, and nuts.
Drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart.
Bake cookies until just golden, about 7 - 9 minutes depending on the strength of your oven. Cool on sheets.
Dunk cooled cookies into a large glass of milk and devour!
These cookies store very well in the freezer and make a delicious frozen late night snack.
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