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.
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
- In a medium sized bowl combine your flour, baking soda and salt. Mix together and set aside.
- 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).
- Add in eggs one at a time until combined.
- Slowly mix in your dry ingredients until just combined.
- Hand mix in your chocolate and nuts.
- Drop 1 tablespoon sized balls onto a cookie sheet lined with parchment paper.
- 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.
- Let cool on a baking rack and keep in an air tight container.
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!