White Chocolate Macadamia Nut Cookies

It’s pretty common for me to make a treat for J.O and his crew and I usually make cookies.  They are easy for him to tote to work and something the guys can grab on the fly.  Typically I make chocolate & butterscotch chip cookies, as they are one of J.O’s favorite and it’s an easy creamed style recipe (this just means it’s a high butter content).  Here in Hawaii when I went to the store to but some of the ingredients i.e. chocolate and butterscotch chips, I was surprised to discover that the butterscotch chips were not easy to find! There were however many options for macadamia nuts and white chocolate.  Therefore, I used my same usual recipe for cookies, but just substituted out the chocolate & butterscotch for white chocolate and macadamia nuts.  The results = YUM.YUM

You will need:

  • 1 1/4 cup butter, softened
  • 3/4 cup packed light brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 1 + a little teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cup coarsely chopped macadamia nuts
  • 1 1/2 cup coarsely chopped white chocolate

 

  1. In a medium sized bowl combine your flour, baking soda and salt.  Mix together and set aside.
  2. In your mixing bowl using your creaming paddle attachment (using a hand held mixer works fine too), cream together your  sugars and your butter until smooth (roughly 5 min).
  3. Add in eggs one at a time until combined.
  4. Slowly mix in your dry ingredients until just combined.
  5. Hand mix in your chocolate and nuts.
  6. Drop 1 tablespoon sized balls onto a cookie sheet lined with parchment paper.
  7. Bake at 350 for 10-12 min or until golden brown around edges.  The center will be light. DO NOT over bake, or they will be too crisp and dried out.
  8. Let cool on a baking rack and keep in an air tight container.

* If you prefer a fluffier/softer cookie then only use 1 cup of butter and add in 1/2 cup of flour and another 1/4 tsp of salt :)

And, if you find yourself in the same position I did, where you suddenly realize you don’t have a cookie container for your hubby to take on the road, do what I did and make one.  I simply cut off the handle from the 6 pack carrier we had, taped the sides and bottom to be more secure and lined the inside with tin foil.  Then I stacked the cookies inside and placed the box in a zip lock to stay air tight.  This way they won’t get smooshed and will still be fresh.  Reuse!Made from a 6 pack carrier

 

 

About admin

Home is where the heart is...and where ever our RV is parked! We travel the country in our 32 foot 5th wheel RV with our basset hound for my husbands job as a Journeyman Lineman. From our home state of Minnesota to Wisconsin, Iowa, Nebraska, South Dakota, North Dakota, Illinois, Nevada, California...well, you get the picture. Follow our journey as we follow the high line to the next job and our next home, where ever and when ever that may be!

Comments

White Chocolate Macadamia Nut Cookies — 3 Comments

    • I should clarify, I have a mixer, but it is in CA still. Here in HI, I purchased a small handheld mixer to get by with and used a stove top pot as my mixing bowl! LOL talk about improvising :)

  1. Pingback: Baked with love: Coconut-Butterscotch Cookies | Follow the High Line Home

Leave a Reply