white chocolate macadamia nut cookies

It was quite the rainy weekend.  I made all kinds of efforts not to go outside.  I was almost successful.  But you better bet your bottom that I was firmly planted in my Hunters and sported my trusty rain jacket when I did head out.  But it felt good to just mop around the house with my faithful shadow, Lucy.  We took naps and started but did not finish a lot of projects.

One highlight of the weekend was baking these white chocolate macadamia nut cookies.  I had some macadamia nuts in the cupboard that I wanted to use.  I couldn’t think of a better use!

Shameful confession time:  How do I know I have a problem?  When I have hot, freshly baked cookies, and I am transferring them to the wire rack… I mangle a few so I “have” to eat the broken ones.  Also, I drank straight from the milk carton this weekend.  And maybe some quality control on every batch that came out.  But everyone commits these kinds of acts some time in their life… right?!

White Chocolate Macadamia Nut Cookies
Recipe from BrownEyedBaker

Yield: About 2 dozen cookies (depending on size)

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
½ cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla extract
1½ cups chopped macadamia nuts
2 cups white chocolate chips

1. Preheat the oven to 325 degrees F. Grease baking sheets or line with parchment paper or a silicone baking mat.

2. In a medium bowl, whisk together the flour, baking soda and salt and set aside.

3. Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.

4. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula.

5. Roll into balls or drop by heaping tablespoons onto baking sheets, and press down on the cookies with your palm a bit to flatten (not too much!).

6. Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet.


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