White chocolate, cranberry and macadamia jumbo cookies

Recipe tested on : 26 Oct 2014

• 250g butter, softened
• 1 1/2 cups raw caster sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 3 1/2 cups self-raising flour
• 1/2 cup white choc bits
• 1/2 cup dried cranberries
• 1/2 cup chopped macadamia nuts 

1. Step 1
   Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
2. Step 2
   Using an electric mixer, beat butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating after each addition.
3. Step 3
   Sift flour over butter mixture. Add choc bits, cranberries and macadamias. Stir to combine. Using 1/2 cup mixture per ball, roll into 10 balls. Place 2 balls, 5cm apart, on each prepared tray. Using the palm of your hand, flatten each ball. Shape each into a 1cm-thick round.
4. Step 4
   Bake for 18 to 20 minutes, swapping trays halfway through cooking, or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining mixture to make 10 cookies.