125g unsalted butter, softened
2/3 cup firmly packed brown sugar
1 teaspoon vanilla extract
300g plain flour
1 teaspoon baking powder
200g white chocolate, roughly chopped
1 cup macadamias, roasted
1/2 cup dried craisins
8 strawberries, hulled and finely chopped
1 cup blueberries
Preheat the oven to 175°C, fan-forced.
Using an electric beater, beat the butter and brown sugar in a large bowl until thick and creamy. Add egg and vanilla extract and continue to beat until combined.
Fold through the flour and baking powder, then add the white chocolate, macadamias, craisins and berries to form a chunky mixture.
Place 1 heaped tablespoonful of the mixture onto the prepared baking trays and gently press down to flatten slightly. Bake in the oven for 20-25 minutes or until golden brown. Remove from the oven
and set aside to cool completely.
Note: these cookies are best eaten on the day as they soften as each day goes by because of the fresh berries. They still taste great but just a bit more cake like.