White chocolate macadamia nut cookies are one of my favorite cookies, and yet until today I had never made them before for some reason. If I buy a cookie somewhere like a bakery, they are my go-to cookie. I have no idea why I never attempted to make my own before. I finally decided to make them today for a couple reasons. I have decided to give up sweets for Lent this year, so I wanted to treat myself for the next few days prior to depriving myself for 40 days. I am also taking dinner to some friends on Tuesday night and wanted to bring them something sweet for dessert. My friend can’t eat regular chocolate right now, so I was trying to think of a good cookie that doesn’t have chocolate in it and of course thought of these. I did a quick internet search for a recipe and came upon the recipe on this site, which apparently found it on some other unnamed site. They really are the perfect white chocolate macadamia nut cookie, crunchy on the edges but still soft in the middle just the way I like them.
White Chocolate Chip Macadamia Nut Cookies
Makes about 3 dozen cookies.
1 cup butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 cups all purpose flour
1 teaspoons baking soda
10 ounces white chocolate (chips or bars cut in chunks)
1 cup macadamia nuts, chopped into chunks
Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.