WHITE CHOCOLATE MACADAMIA NUT COOKIES
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened*
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 (12 ounce) package (or 2 cups white chocolate chips)
1 to 2 cups macadamia nuts, coarsely chopped
Preheat oven to 375 degrees F (190C).
In a medium bowl, mix together flour, baking soda and salt; set aside.
In large mixing bowl, with an electric mixer at medium speed, cream together the butter and both sugars until light and fluffy. Beat in the egg and vanilla. Gently stir in flour mixture until just combined. Fold in the white chocolate and macadamia nuts.
Drop cookies by rounded tablespoonfuls onto a non-stick cookie sheet (or lined with parchment paper) about 1-inch apart.
Bake for 9 to 12 minutes or until lightly golden, turning cookie sheet around after 5 minutes to ensure even browning.
Transfer cookies to a wire rack and cool completely. Store in airtight container.
*I suggest using one stick of butter and one stick of margarine. This not only cuts down on the fat but it also gives a milder flavor. This is a good trick for making pie crust too, half butter and half margarine.
Makes about 5 dozen cookies
Adapted from source: Food for the Fragmented Mind |