GoodNBaked
New Member
Makes: 4 1/2 dozen cookies
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. packed brown sugar
1 c. granulated sugar
1/2 c. canna-butter (1 stick), softened (I usually use 3/4 c. for nice kick)
2 lg. eggs
1 tsp. vanilla extract
2 tbsp. milk
8 oz. white chocolate chunks
1 c. roasted, salted macadamia nuts, chopped (optional)
1/2 c. candied cherries, quartered
Directions
1. Preheat oven to 375°F. Grease large cookie sheet. On waxed paper, combine flour, baking soda, and salt.
2. In large bowl, with mixer on medium speed, beat sugars and canna-butter 3 minutes, or until well blended, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in eggs and vanilla just until combined. Add milk, then beat in flour mixture just until blended. With spoon, stir in chocolate, nuts, and cherries.
3. Drop dough by heaping measuring tablespoons, 2 inches apart, onto cookie sheet. Bake 11 to 13 minutes or until lightly browned. Transfer cookies to wire racks to cool, about 15 minutes. Repeat with remaining dough.
4. Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. packed brown sugar
1 c. granulated sugar
1/2 c. canna-butter (1 stick), softened (I usually use 3/4 c. for nice kick)
2 lg. eggs
1 tsp. vanilla extract
2 tbsp. milk
8 oz. white chocolate chunks
1 c. roasted, salted macadamia nuts, chopped (optional)
1/2 c. candied cherries, quartered
Directions
1. Preheat oven to 375°F. Grease large cookie sheet. On waxed paper, combine flour, baking soda, and salt.
2. In large bowl, with mixer on medium speed, beat sugars and canna-butter 3 minutes, or until well blended, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in eggs and vanilla just until combined. Add milk, then beat in flour mixture just until blended. With spoon, stir in chocolate, nuts, and cherries.
3. Drop dough by heaping measuring tablespoons, 2 inches apart, onto cookie sheet. Bake 11 to 13 minutes or until lightly browned. Transfer cookies to wire racks to cool, about 15 minutes. Repeat with remaining dough.
4. Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
