White Chocolate Macadamia Nut Cookies

I am generally a failure at cookies. I’m getting much better now, but there was a time when I had never successfully baked a cookie from scratch. They always ended up flat as pancakes and just not very good. Then it all changed with this little recipe.

I’ve used the base of this recipe for other cookies, too. My favorite alternate recipe is my Kitchen Sink Cookies, which is this base recipe plus whatever odds and ends of nuts and chips you have around. I think I used pecans, butterscotch, white chocolate, and chocolate chips.

WHITE CHOCOLATE MACADAMIA NUT COOKIES

1/2 c. Butter
3/4 c. White sugar
1 Egg
1 tsp. Vanilla
1 1/4 c. All-purpose flour
1/2 tsp. Baking soda
1/2 tsp. Salt
8 oz. White chocolate, chopped
1 (6.5 oz) jar or bag macadamia nuts, chopped

Preheat oven to 375°F
In a medium bowl, cream together the butter and sugar.
Stir in the egg and vanilla.
Combine the flour, baking soda and salt, stir into the creamed mixture.
Finally, stir in the white chocolate and nuts.
Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven, until VERY lightly browned.
Cool on wire racks. When cool, store in an airtight container.

Note: When I say “very lightly browned” I really mean “VERY LIGHTLY.” You’re going to think these cookeis are under done. They’re not. You want just the slightest hint of golden around the edges, and the inside should still look very under done. They’ll firm up once they’re out of the oven.

mmmm cookies

more cookies.

i've eaten way too many of these

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