I have a son who is not a big cookie lover. Can you imagine??? Anyway, he does happen to like white chocolate macadamia nut cookies (which I’m not sure I had ever baked until recently). When I had all the students over from the school of preaching a few weeks ago, I had a cookie tray complete with chocolate chip, snickerdoodle pudding cookies, and these with white chocolate and macadamia nuts. Yum!
You pretty much can’t beat the flavors of real butter and brown sugar in a cookie that is slightly crisp on the outside and soft and chewy on the inside. You can use white chocolate that you have chopped up or regular white chocolate chips like I did here. Both are SO delicious!
- 1 cups packed brown sugar
- 1/2 cup white sugar
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 teaspoon vanilla
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (6-ounce) box white baking chocolate, cut into 1/4 to 1/2-inch chunks (or white chocolate chips)
- 1 (4 1/2-ounce) package macadamia nuts, coarsely chopped
Heat oven to 350°.
Beat sugars, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy.
Stir in flour, baking soda and salt (dough will be stiff).
Stir in white baking chips and nuts.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 10 to 12 minutes or until light brown.
Cool 1 to 2 minutes; remove from cookie sheet to wire rack.