My wife CANNOT get enough of these cookies! Every time I say I'm going to make cookies, she requests these. I can't say I blame her; they're such a different flavor profile from my usual cookies (I just can't stop making my Brown Butter Pumpkin Chai Bourbon Snickerdoodles), but I could do a better job at mixing things up a bit. These cookies use the dough base of my Egg-Free Brown Butter Sea Salt Chocolate Chip Cookies, but I added in the macadamia nuts and dried cranberries, and increased the amount of (white) chocolate chips. These are rich enough to almost need to be served with vanilla ice cream.
I think these are great any time of year, especially because dried cranberries are available year-round. The cranberry tends to be an autumn or winter flavor, but the white chocolate gives these a lighter feel. The macadamia nuts bring a tropical association that leads me to make these cookies in the spring and summer rather than the autumn or winter. Still, though, I think these are flexible cookies that can be enjoyed anytime.