About this Macadamia Nut Cookie Recipe
These macadamia nut cookies are amazing (if I may say so myself). They are soft and chewy on the inside, while crisp and yummy on the outside.
If your family is anything like mine, you most likely always have some nuts that nobody likes remaining at the bottom of the mixed nuts jar. Cashew nuts and almonds are very popular and are always the first to be eaten. Sometimes the pecans are favored – but never the macadamia nuts or brazil nuts. Hence, the idea to work on a recipe for macadamia nut cookies was born!
You will notice that this recipe also includes some dried cranberries and Brazil nuts. The Cranberries and Brazil nuts help tie together all the textures and flavors of this cookie. So technically, you could call this a macadamia nut cookies with cranberries recipe.
If all you have are macadamia nuts, just use an equal weight of macadamia nuts as the weight of the macadamia nuts, Brazil nuts, and cranberries that this recipe calls for.
Typically I buy salted mixed nuts, so that’s what I used for this recipe. I think the saltiness helps balance out the sweetness of the cookies. Feel free to use unsalted nuts if that’s what you have in hand. The nuts are usually whole, so I have to chop them before adding them to the cookie dough.
The dried cranberries add a bit of sweetness and additional texture to the cookies
Tips and Tricks for making Delicious Macadamia Nut Cookies
Here are a few simple tips and tricks for how to make macadamia nut cookies
- Chill your cookie dough for at least 15 minutes before baking. This will prevent the cookie dough from spreading too quickly while baking
- For chewy cookies, ensure the ratio of brown sugar to white sugar is 2:1.
- Use parchment paper or a silicone mat to line your baking sheet prior to baking the cookies. This will prevent your cookies from sticking to the tray. Also, it will help with easy clean up after baking
- If you will be using the same baking sheet to bake several batches of cookies, ensure that the cookie sheet cools completely prior to reusing the baking sheet. If you are in hurry, you can run cold water over the warm cookie sheet and then wipe it down completely before use.
- Add your eggs one at a time while making the cookie dough. This will help the eggs be easily incorporated into creamed butter/sugar mix. Also, ensure that your eggs are at room temperature
- Do not over-mix the dough. Over mixing the dough will encourage the formation of gluten which will toughen the cookie dough.
- Scoop the cookie dough using an ice cream scoop or cookie dough scoop. This will ensure all the cookies are the same size, so this way they will bake evenly and will be fully baked at the same time
- Using a stand mixer will help bring the cookie dough together quickly. However, you can also mix by hand. Remember not to overmix the dough.
How to Store Macadamia Nut Cookies
These macadamia nut cookies do not last very long in my home. However, if you need to store them, the best way to do that would be in an airtight container. You will want to ensure that the cookies have completely cooled before storing them. Also, you want to store different flavored cookies separately. Stronger flavored cookies can change the taste and flavor of milder flavored cookies, so you want to store them separately.
These delicious macadamia nut cookies will maintain their taste and freshness easily for up to 2 weeks at room temperature. If you would like to store them for a longer time, they can be stored in the fridge for a few weeks, and in the freezer for up to 6 months.
Make sure to leave me a comment below if you make these macadamia nut cookies. Also, check out this Blueberry Orange Walnut bread. I think you will really enjoy it too!
Macadamia Nut Cookies with Cranberries Recipe
Ingredients
- 306 g unbleached all purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 227 g unsalted butter (rm temp)
- 200 g brown sugar
- 100 g granulated sugar
- 2 whole eggs (rm temp)
- 2 tsp pure vanilla extract
- 1 cup dried cranberries
- ½ cup macadamia nuts
- ½ cup brazil nuts
Instructions
- Combine the flour, baking soda and salt in a bowl and stir until fully incorporated. Set aside
- Chop the macadamia nuts and brazil nuts. Set aside
- Add room temperature butter into the mixing bowl, and using the paddle attachment , mix until the butter starts to break down (about 30 secs)
- Add brown sugar and granulated white sugar to the butter. Mix until light and fluffy
- While the mixer is on, add room temperature eggs one at a time into the mixing bowl
- Add pure vanilla extract to mixture
- Add flour/baking soda/salt mixture into the mixing bowl. Mix until just combined
- Remove the mixing bowl from the stand mixer, and manually mix in the chopped nuts and cranberries. Mix until just combined
- Scoop the cookie dough onto a parchment-lined baking sheet using an ice cream scoop or cookie dough scoop
- Chill the dough in the fridge for 30 minutes prior to baking
- Bake in preheated 350F oven for 15-18 minutes or until golden brown
- Bring the cookies out of the oven and let them cool completely before eating
