2sticks (16 tablespoons; 8 ounces) unsalted butter, at room temperature
1cuplight brown sugar, packed
2large eggs, at room temperature
1and 1/2 cups white chocolate chips
1/2cupmacadamia nuts, roughly chopped
Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper; set aside.
In a medium-sized bowl whisk together the flour, baking soda, and salt; set aside.
In a large bowl using a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy; about 2 minutes. Add in the sugars and the vanilla and beat until light and fluffy; about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in the white chocolate chips, cranberries, and macadamia nuts, stirring just until the mix-ins are incorporated.
Roll 3 tablespoon-sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.