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White Chocolate Macadamia Nut Cookies II
SUBMITTED BY:
JAMIE CARPENTER
PHOTO BY:
Jennifer in TX
"A good cookie to serve company."
RECIPE RATING:
Read Reviews
(37)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
10 Min
READY IN
25 Min
Original recipe yield 3 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter, softened
3/4 cup packed brown sugar
1/2 cup shortening
1/2 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
7 ounces macadamia nuts, chopped
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DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
Beat butter and shortening until soft and creamy. Gradually add the sugars and beat well.
Add egg and vanilla and beat well.
Combine flour, soda and salt; gradually add to butter mixture beating well after each addition. Stir in chips and nuts.
Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10-12 minutes or until done. Remove to wire racks to cool.
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REVIEWS
Reviewed on Aug. 26, 2007 by Baking Queen
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Baking Queen
Aug. 26, 2007
I come from a long line of cookie bakers, and this was a very good recipe! I made a few revisions myself, such as blending all ingredients in a glass bowl with a wooden spoon (I'm old school). I also used 1 c. butter-flavored shortening instead of butter/ shortening combo - it helps the cookies set without spreading too much. I also baked for 10 minutes and let rest on the cookie sheet (lined with aluminum foil, not greased) for an additional minute. The cookies were perfect, and my brother-in-law in Iraq absolutely LOVED them.
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14 users found this review helpful
I come from a long line of cookie bakers, and this was a very good recipe! I made a few...
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Reviewed on Jan. 9, 2004 by YOLANA
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YOLANA
Jan. 9, 2004
I use this recipe all the time and usually just use whatever nuts and chocolate I have around the house. A great basic recipe! Thanks!
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12 users found this review helpful
I use this recipe all the time and usually just use whatever nuts and chocolate I have around...
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Reviewed on Dec. 22, 2006 by MPLEMONS
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MPLEMONS
Dec. 22, 2006
I thought these cookies were very good. I lightly greased one cookie sheet and not the other and there was no difference. The cookies on the ungreased sheet did not stick. Loved 'em.
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11 users found this review helpful
I thought these cookies were very good. I lightly greased one cookie sheet and not the other...
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Reviewed on Jan. 9, 2004 by
PBERGERON1
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PBERGERON1
Jan. 9, 2004
I made and LOVE this recipe, the cookies were soft and delicious!! I baked them for 10 minutes, also left them on the cookie sheet for one minute. I also used white baking squares, chopped of course and they worked great!!
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9 users found this review helpful
I made and LOVE this recipe, the cookies were soft and delicious!! I baked them for 10...
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Reviewed on Jan. 9, 2004 by
SUEASTY
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SUEASTY
Jan. 9, 2004
excellent recipe and the cookies turn out chewy..I baked about 9 to 10 min and let set on pan for another 1 min to cool,then remove to wire rack to cool. they trun out perfect! I'm surprised not more people have tried this recipe! its a keeper for me!
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9 users found this review helpful
excellent recipe and the cookies turn out chewy..I baked about 9 to 10 min and let set on pan...
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Reviewed on Jan. 18, 2006 by
Michael Gundersen
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Michael Gundersen
Jan. 18, 2006
These cookies have far too much flour in them, when i made them up, 2 cups of flour to only 1 cup of chips is too much and it was obvious in tasting them.
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7 users found this review helpful
These cookies have far too much flour in them, when i made them up, 2 cups of flour to only 1...
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Reviewed on Jun. 15, 2006 by
Jennifer in TX
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Jennifer in TX
Jun. 15, 2006
I followed the recipe with two exceptions: I added a 10 oz. bag of white chocolate chips (almost 2 cups) and only added 5 oz. macadamia nuts. I baked for 9 minutes and they came out perfect! Will definitely make these again. Thanks!
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6 users found this review helpful
I followed the recipe with two exceptions: I added a 10 oz. bag of white chocolate chips...
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Reviewed on Oct. 15, 2004 by
FOODGU1
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FOODGU1
Oct. 15, 2004
I'd also suggest cutting back on the butter or shortening.. although I didn't have a problem with spreading, grease seeped out as the cookies were cooking, which caused some of the edges to be slightly "crispy" and burnt, even with decreased cooking time. Otherwise, the cookie was good; soft and chewy.
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5 users found this review helpful
I'd also suggest cutting back on the butter or shortening.. although I didn't have a problem...
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Reviewed on Aug. 6, 2007 by
mandie486
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mandie486
Aug. 6, 2007
This cookie is outstanding! I baked them for a little less than the time suggested because I love chewy cookies :) I will definitely save this recipe!
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4 users found this review helpful
This cookie is outstanding! I baked them for a little less than the time suggested because I...
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Reviewed on Jan. 25, 2006 by Angela V.
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Angela V.
Jan. 25, 2006
Not the type of cookie I'm used to. This cookie didn't melt in my mouth; it crumbled in my hands.
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