Recipe by Scarp
I have tried many recipe ideas for these cookies, and I believe this one is truly the best. I always under-bake them because I believe these cookies are best as soft as possible.
Top Review by spreadnjoy
GREAT cookie! Stayed semi-soft. Crunchy enough to be a nice "milk and cookie" type cookie, but soft enough to enjoy alone too. My soon to be F-i-L love them! They were his Christmas gift... he couldn't get enough. Thanks for the recipe!
- 3⁄4 cup butter, softened
- 1⁄4 cup butter flavor shortening
- 3⁄4 cup light brown sugar
- 1⁄2 cup white sugar
- 2 eggs
- 3⁄4 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup coarsely chopped macadamia nuts (unsalted)
- 1 cup coarsely chopped white chocolate or 1 cup white chocolate chips
Directions See How It's Made
- Preheat oven to 350 degrees F.
- In a large bowl, cream together the butter, shortening, brown sugar, and white sugar until smooth.
- Beat in each egg, one at a time. Then, stir in the vanilla and almond extracts.
- Combine the flour, baking soda, and salt. Whisk together, and then gradually add to the creamed mixture (add in 2 or 3 parts).
- Mix in the macadamia nuts and white chocolate. If you like the cookies chunky, add plenty of extra white chocolate/nuts.
- Drop the dough by the tablespoonful onto ungreased cookie sheets.
- Bake for 7-10 minutes, depending on how soft you would like the cookies to be.