Apricot and Cranberry White Chocolate Chunk Cookies

• 1-3/4 cups flour
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 3/4 cup butter, softened
• 1-1/4 cups packed brown sugar
• 1 egg
• 2 Tbsp. milk
• 1 tsp. vanilla
• 1 tsp. coconut extract
• 1 pkg. (170 g) Baker's White Chocolate, coarsely chopped
• 3/4 cup chopped dried apricots
• 1/2 cup dried cranberries
• 1/2 cup chopped macadamia nuts

1. Heat oven to 375F.
2. Combine flour, baking soda and salt.
3. Beat butter and sugar in large bowl with mixer until light and fluffy.
4. Add egg, milk, vanilla and coconut extract; mix well.
5. Gradually add flour mixture, beating well after each addition.
6. Stir in remaining ingredients.
7. Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.
8. Bake 11 to 13 min.
9. or until lightly browned.
10. Cool 1 min.
11. Remove to wire racks; cool completely.

flour, baking soda, salt, butter, brown sugar, egg, milk, vanilla, coconut extract, white chocolate, apricots, cranberries, nuts

Taken from www.kraftrecipes.com/recipes/apricot-cranberry-white-chocolate-chunk-cookies-177567.aspx (may not work)