Recipe For Cooking White Chocolate Chip Macadamia Nut Cookies

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White Chocolate Chip Macadamia Nut Cookies

1/2 C. unsalted butter, cut into
    4 pieces (at room temperature)
1/3 C. sugar
1/3 C. golden brown sugar, firmly packed
1 lrg. egg
1 tea. vanilla extract or flavoring
1 C. flour
1/2 tea. baking soda
1/4 tea. salt
6 1/2 oz. white chocolate, coarsely chopped
3/4 C. macadamia nuts, halved

Preheat oven to 375 degrees F. Lightly grease 2 cookie sheets.

Blend butter, sugars, egg and vanilla extract or flavoring in process until fluffy, stopping once to scrape down sides of work bowl, about 1 min. Add flour, baking soda and salt, and mix until just combined, using 2 to 3 pulses; do not over-process.

Transfer to lrg. bowl. Stir in chocolate and nuts. Mound dough by 1/3 C.ful onto prepared cookie sheets, spacing 2 in. apart. Bake until light brown around edges, about 15 min.

Cool on cookie sheets 3 min. Transfer to rack and cool completely. Store in airtight container. Store 3 to 4 days at room temperature or freeze up to 3 weeks.

Makes approximately 8 cookies.