Michele’s White Chocolate Macadamia Jumbos

Michele sent me this as her entry for my CWC Thanksgiving Contest. Wow! they are amazing and before I keep eating them they are going in the freezer for Thanksgiving. Michele always makes these for her fabulous Christmas party. They will keep in the freezer for up to 3 months, so the plan is to make ahead for Thanksgiving, because these have to be on my table.  I didn’t get dried cherries, but I had craisins so I used them. They cooked up in 17 minutes at 325 degrees and were just beautiful. I am happy that I went to the gym this morning that’s all I can say. Thanks Michele for participating and for your support of my blog :). These are going on my Thanksgiving dessert table without a doubt.  These are decadent, but if you’re eating a cookie shouldn’t it be? These were so amazing that everyone who ate them fell in love with them, so I must give this prize to Michele. Thanks to everyone else who participated, and I loved Shelly’s muffins and Julie’s Pie which may find it’s way on to my Thanksgiving table.

*P.S. they never did stay in our freezer because of Hurricane Sandy.  Alot of people got to eat these delicious cookies and everyone agreed they were some kind of wonderful.


2 1/2 cups all purpose flour

3/4 cup butter or margarine ( 1 1 2/ sticks softened)

3/4 cup granulated sugar

1/2 cup dark brown sugar

3 Tblsp. corn syrup

2 tsps. vanilla extract

1 tsp. baking soda

1 tsp. salt

2 large eggs ( room temperature please)

12 oz. bag white chocolate chips

1 jar ( 6 1/2 oz) macadamia nuts chopped about 1 1/3 cups

1 1/2 cups dried tart cherries or cranberries, I actually used craisins


Preheat oven to 325 degrees. In a large bowl, I placed flour, baking soda and salt  and mixed together. In bowl of kitchen aid mixer I placed softened butter, sugars, corn syrup , vanilla, butter and eggs, mixed at medium speed while adding the flour in. When it’s all combined scrape bowl with rubber spatula, and stir in white chocolate chips , nuts and cherries.

Drop by slightly rounded 1/4 cups, 3 inches apart onto ungreased cookie sheet, I used a Silpat and an ungreased cookie sheet. These cookies are large so be sure to space 3 inches apart. Transfer to a wire rack and cool. Can be frozen up to 3 months.

I baked for 17 minutes, check them after 15 depending on your oven.

These cookies are amazing. Enjoy!

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