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White Chocolate Macadamia Nut Cookies IV

White Chocolate Macadamia Nut Cookies IV

  • Prep

    15 m
  • Cook

    8 m
  • Ready In

    23 m
MAUREENBURR

MAUREENBURR

I made these for the first time this past Christmas and they have become the family's new favorite cookie! The white chocolate gives a rich taste to these cookies. I guarantee you will love them.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

allison125
261

allison125

2/26/2006

These cookies were great! I didn't change a thing, and they were just perfect. I got about 36 average-sized cookies out of this recipe, and each one was delectable. I have tried other recipes which include brown sugar, and have determined that brown sugar has too bold a flavor for the delicate white chocolate and macadamia nuts. Trust me-- this recipe is absolutely fabulous. UPDATE: My husband and I love these cookies so much that we make the dough, freeze the uncooked dough balls on a cookie sheet, put them in a zip-lock bag, and keep a supply handy at all times. Whenever we crave them, we'll pop a few out of the bag and bake at 350 for about 15-18 minutes. Awesome.

clig13
133

clig13

12/27/2007

Great base recipe - I only made minor adjustments to make them delicious. First, I doubled the recipe excep kept the chocolate/nuts measurements the same. Second, I made it 1 tbsp vanilla. Third, I added 1/2 tsp cinnamon. Then I chilled the dough for about 10-15 min before scooping. I baked at 350 for 10 min in my oven until the edges were just brown. They didn't spread much at all, weren't too cakey, and were absolutely devine the next day.

littlem1
87

littlem1

3/16/2007

Very good cookies. I tested two different cookie sheets and they turned out soft and moist on the airbake cookie sheet, and on the dark metal cookie sheet they didn't spread at all and turned out crunchy.

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