Chocolate Cranberry Macadamia Cookies

Good morning!! Just 10 days until Christmas and 2019 is right around the corner!! Can you believe it?? I’m in shock, myself because the years are just flying by.

Experts in quantum physics say that time begins to move faster when one is vibrating on higher frequencies, and I guess I have to believe that. I’ve been tuning my own vibe for about 6 years now. Man is that work when you’re the most negative, mad at the world, unaccountable type person to ever live. Yes!! I am a natural born asshole!! I live a positive life today, but I have to be very mindful of my thoughts and words to avoid being hurtful to myself and others. I am a firm believer in brutal honesty. That’s not going to change, but my delivery can sometimes use work, admittedly.

I’m doing this thing lately that’s a life changer. While I have been working on myself diligently these last 6 years, there was this one area that I just would not face down and kick to the curb. Since I’m writing a book about living as the best version of oneself, I kind of have to do that 100 percent. I thought I was, but then I went on my last booze bender December 1st. I wasn’t very nice to someone I love a lot. I’m going to do my best not to ever drink again. See, I’m a potential fucking demon every time I consume alcohol, which isn’t very often really, but I’m not risking it anymore. Back in March, I got tossed right TF out of a Ron White concert!! (I mean how offensive must one be?) Then tossed in a cell after enjoying too much tequila. I woke up alone and half naked with no idea what I had done. Could’ve killed someone. No idea. Its my belief that perhaps it was finally time to get real and say, “I’m Michelle, and I’m an alcoholic.”

At any rate, I’m not here to talk about AA, or recovery. I am not one to push these types of views on anyone else. You’re probably asking then, why the hell am I doing just that?? Well, you see, I took these cookies to a meeting earlier this week, and boy did I get a lot of nice feedback. In fact, one of the ladies in that meeting text me last night to invite me to the evening meeting. I think she just wants more of these crispy, chewy, sweet, sour, creamy, chocolate-y, nutty, buttery little morsels.

So, that is how my dangerous drunkenness and recent and pretty frequent trips to AA are related to these particular cookies. Thank you for listening. Lol.

Nowwww, let’s talk cookies. You don’t have to chill this dough. These cookies are mix, bake and eat in about 20 minutes, Babeee!! I’m quite frankly over it with all of this “chill the dough” nonsense. When I want a cookie, I want it like 22 minutes ago. Do you ever get into a new recipe or 3, and discover that every dough needs to chill?? It sucks when that happens.

You could do these with white chips, but I’m not really a big fan. I use them in some recipes for variety in baking, but there’s not many things I love more than real, high quality chocolate. These come out really gooey, and the outsides crisp up as they cool. They’re pretty much the perfect chocolate chip cookie with whatever other stuff you want to throw in, so use the base for any chip cookie.

Go preheat your oven to 350, k??

What You Need:

2 c (4 sticks) butter, softened

2 c white sugar

2 c brown sugar

4 eggs

4 tsp vanilla extract

6 c flour

2 tsp baking soda

1 tsp baking powder

2 tsp salt

2 c chocolate chips

1.5 c dried cranberries or cherries.

BTW I would definitely use the dried blueberries if I were doing these with white chocolate. And I would replace the vanilla with lemon extract. I will most likely try this variation very soon. Like today. I tend to always act on inspiration quickly.

1 c macadamia pieces

What You Do:

Preheat oven to 350. If you read the actual blog, you already have that done, but I don’t blame those who don’t.

Line baking sheets with parchment. I’m a stickler for this. You can re use the sheet over and over, but use it to avoid burnt, uneven cookies.

Cream the butter, sugars, eggs and vanilla in bowl of stand mixer about 2 minutes on medium speed. You don’t want to over whip these.

In a large bowl sift all dry ingredients and whisk together well.

On low speed, begin gradually adding the flour mixture. Increase to medium speed again if necessary, but be careful not to over beat it you’ll have to “chill the dough” and you don’t want to be waiting for these.

I use a 1 oz cookie scoop and rock about 15 to a sheet. This recipe will yield around 80 cookies. Go big or go home. It’s Christmas time. Cookies are the best gift.

Bake these no more than 8 minutes if you want them soft.

I leave them in the cookie sheet a few minutes to finish baking out of the oven.

Cool on a wire rack and keep it moving.

Scoop, bake, remove, next sheet in, cool, reload sheet, bake, remove, insert next batch, cool…on and on you go. Just own a bunch of cookie sheets and it’s easy. Once you get in that groove, you’ll be rocking it out like a one man assembly line.

If you want to keep these soft, I suggest storing in an airtight container with a slice of bread. Bread lends moisture to the cookies. It works.

I hope you are enjoying all these cookie recipes. I’m sure having fun making and handing them out to friends as holiday gifts. Food, in my opinion, is one of the finest expressions of love. We should give of it freely at every opportunity we have.

Oh, by the way, these are awesome with coffee. What cookie isn’t??


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