Prep 15 mins
Cook 8 mins
These cookies are absolutely delicious! I lost the recipe once, so now I'm posting it on here so I don't lose it ever again! You won't be sorry that you made these! Plan ahead, the dough needs to chill. Chill time not included in cook time. Oh and the yield is sort of a guess. Because I didn't count how many it made.
- 1 cup butter, softened
- 1 1⁄2 cups sugar
- 1 1⁄2 cups packed brown sugar
- 2 large eggs
- 1 1⁄2 teaspoons vanilla
- 3 1⁄4 cups flour
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1 (12 ounce) package white chocolate chips
- 1 1⁄2 cups chopped macadamia nuts
- Cream butter and sugars until fluffy. Add eggs and vanilla; beat well.
- Mix together flour, baking soda, and salt. Add to creamed mixture. Beat well. Stir in macadamia nuts and white chocolate chips.
- Chill for 1-2 hours. Preheat oven to 350°F Shape cookies into 1 inch balls. Place on cookie sheet, bake for about 8 minutes or until lightly brown on top. Cool on cookie sheets for 1 minute. Remove from cookie sheets to wire rack. Cool and serve! Or heat warm!
I made these cookies as one of my picks for the Cookie Bake Off of 2005. They taste wonderful! I had some problems with the baking though. I'm not sure that they need to chill ~ I think they would work just as well if made as a drop cookie. I ended up baking them for at least 11 minutes at 350º. They also need to stay on the cookie pans longer than 1 minute ~ almost until they are cooled completely or they will fall apart. Like I said at the top, they taste great! I wanted to give 5* for taste and 3* for baking problems so I averaged it out to 4*. I will be making them again. Thanks for posting!
I have made variations of White Chocolate Chip Macadamia (WCCM) cookies before, and today I decided to give this recipe a try. Since I was already using the oven, I chilled the dough while waiting for it to become available. As others have opined, I too think that this dough would be just fine unchilled and spooned out as a drop cookie. The dough was a bit crumbly when cold but the heat from my hands warmed it enough that the balls were easy to make. I opted to make three variations with this batch. Once I had the basic recipe completed, I removed about a third of the dough and set it aside. As valgal has done, I added one cup of dried cranberry to the remaining dough for some Cranberry WCCM cookies. Then I removed half of that dough and added one teaspoon of freshly grated orange zest to it for some Orange Cranberry WCCM cookies. I use parchment paper on 13" X 18" baking sheets, 16 cookies to the sheet. Baking times ran closer to 15 minutes for me, probably because I open the oven to rotate the sheets and switch top-to-bottom several times during baking. As always, keep a close eye on your cookies as it doesn't take long to go from a pale golden "soft bake" to a deeper brown "crunchy" cookie. All three variations of these cookies came out just fine, with a rich texture and sweetness. I thought that the cranberry flavor was a bit subdued and perhaps the orange was a tad bolder than anticipated but not excessive. I would probably use only half a teaspoon of orange zest were I to make that version with a third of a full recipe again.
What a great recipe! They were thick and chewy, and wonderfully flavorful. They seemed like a cookie you would get at a gourmet bake shop. I doubled the recipe and it came out great! The batter was a bit crumbly but stuck together well when I formed 1 1/2 inch balls. Since I made the cookies a bit bigger, I baked them a bit longer. I brought these to a party, and they ALL went- and I recieved so many compliments- Thank you so much for this recipe- it was a wonderful hit!!!