Michele’s White Chocolate Macadamia Jumbos

 Michele always makes these for her fabulous Christmas party and I always loved them and was lucky enough to get the recipe. They will keep in the freezer for up to 3 months , so you can make ahead of a holiday or better yet when you’re finished eating them put in a ziploc bag and freeze them. You can take them out one at a time and that’s the best!

They really are a wonderful cookie and good anytime of the year . I mean macadamia nuts and white chocolate chips????? say no more. 

They cooked up in 17 minutes at 325 degrees and were just beautiful. Thanks Michele for this wonderful recipe.  

Enjoy and Stay Safe this Thanksgiving and always.


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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