Growing up we lived next-door to the best baker in the whole neighborhood. A few days before Christmas she would come over with a giant, delicious dish filled with the best cookies I’ve ever tasted. Snowball cookies were some of my favorite on her plate, but funny enough I had never tried to recreate the recipe! This year I want to make my own plate of cookies and figured it was worth a shot. Luckily enough, I finally figured out the perfect recipe and I thought you guys might like it as well!
Last night I begrudgingly made cookies for two reasons:
1- Apparently it was national cookie day and that made it feel necessary.
2- I got yelled at in work by my peers for not having cookies available during our hot chocolate break. (It should be noted that this was not a planed break. People just happened to want hot chocolate and cookies at the same time.)
If we’re getting technical, I actually decided to bake after receiving an email that read:
I figured I should keep my friends happy before things started to get ugly so I whipped up a batch of these. There super easy and very yummy so if you’re looking for a simple crowd pleaser, here’s the recipe.
I was craving something sweet the other day so I took my favorite base cookie recipe, halved it and threw in some chocolate chips and walnuts. They came out awesome! I ate a few right away but I didn’t want the rest sitting in my house so I brought the rest to work the next day. Wouldn’t you know that I got up to grab one at lunch and they were all gone? I mean, I love that people liked them… but I wanted another one. So I made another half batch when I got home. Is that bad? They were delicious. Judge away.
Last night I really wanted chocolate cookies. Like a things-are-going-to-get-ugly-around-here-if-I-don’t-have-a-chocolate-cookie-now kind of want. After trying to talk Dean into going to go buy me some (fail) I resulted to the idea of baking.
I halved Averie’s recipe and lessened the amount of peanut butter and they turned out awesome. These babies are flour-less, oil-less, and butter-less so even though I helped myself to multiple cookies, I didn’t feel as bad about it. They were soft and chewy, and absolutely perfect dunked in milk.
Okay so here’s the deal. Today’s post was supposed to be a cutesy Valentine’s Day project I’ve been working on, but I had to work late last night… and then American Horror Story came on… and then I fell asleep. So I hope you all don’t hate me for posting a cookie post after yesterday’s health post, but sometimes things don’t work out according to plan.
Don’t judge me.
Back in December I guest posted for one of my favorite blogs, Love Pomegranate House, when my girl Talitha went out of town. Talitha is super cute and is always posting yummy recipes and awesome DIY’s on her blog. Since it was the holiday season I figured it was only appropriate to post one of my favorite cookies and you, my friends, never got the recipe here on WL! I think that White Chocolate, Cranberry, and Macadamia Nut Cookies could also look Valentines-y, don’t you? (Red & white? Come on, roll with it people.)
(You can switch these out for dried cranberries/Craisins)
Sort out the stems and soft cranberries from your fresh bag, and then rinse and chop. Since fresh cranberries are so tart, I mixed mine with some extra sugar and let it sit in a bowl to help with the flavor. Put this bowl aside until step 4.
Beat the butter until smooth, and then add in sugars, eggs, vanilla, and almond extract.
Slowly add in dry ingredients (flour, baking powder, salt).
Add in your white chocolate, nuts, and berries to your liking. The amounts that I gave you worked perfectly for me, but of course you can change them up based on your personal favorite chip:nut:berry ratio.
Drop rounded spoonfuls of dough onto a cookie sheet about an inch apart..
Bake them at 350 degrees for approx. 9-12 minutes.
The almond extract definitely has a strong flavor in the cookie and with the addition of the white chocolate chips, these babies are super sweet. The addition of the fresh cranberries brings in a nice tart flavor that really balances everything out. If you aren't a big fan of almond flavors or if you don't like cranberry, just leave them out! The vanilla will be enough to give you a great flavor on its own!
White chocolate macadamia nut cookies are easily one of my favorites, but I really like the flavor that the almond and cranberries bring in. These cookies (and my M&M cookies) were easily some of the best cookies I made in 2012!
Now go visit Talitha for a real Valentine’s Day post! (She’s on top of things over at LPH.)
I promise I’ll post mine soon! 🙂
What were your favorite cookies of 2012?
What do you post about when time gets away from you?
Are you now thinking differently of me and my healthy ways?