White Chocolate Macadamia Nut Cookies III

SUBMITTED BY: Mary PHOTO BY: gimmickchick

"I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference."

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 4 dozen

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (149)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
Bake for 10 minutes in the preheated oven, or until golden brown.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 13, 2003 by CHEFMEOW

I made these cookies on a lazy Sunday afternoon, they mix up quick and easy. I read other reviews talking about the cookie "spreading" so I did 2 things to prevent this. First, I made sure to allow the butter to soften on its own at room temperature, and substituted 1/2 of the butter with butter Crisco. I also only used 1/2 of the almaond extract that is called for. The results were absolutely fabulous!!! They had very nice form, and baked up perfectly on my stoneware cookie sheet. My husband labeled it "a keeper" and took some to work to "share" although I think he was selfish and kept most for himself. I will be making these again!!

13 users found this review helpful

Reviewed on Dec. 28, 2005 by TRIPLEJ28

Some of the best cookies ever! I made them into bars, and way undercooked them so they would be soft, and a little chewy. I've been searching for this recipe for years - Got it!!!

10 users found this review helpful

Reviewed on Aug. 24, 2007 by emilymarie

So good! I read most of the reviews and was really confused as to what to expect. Half of them said the cookies came out really cakey and puffy, and the other half said they were too flat. I don't like either extremes and really wanted a cookie that was right in the middle. I got it! I followed the recipe in the basics (was going to use less flour as some of the reviews stated, but when I was adding it, they looked like they needed all 2 1/2 cups), except did 1 tsp vanilla instead of half almond, and added more macadamia nuts and white chocolate chips. Used real salted butter, and it wasn't extremely softened, which I think helped. Dropped by tablespoons instead of teaspoons because teaspoons always seem too small. Baked for 9 minutes and they came out just undercooked in the middle, which is exactly how I like them. They were perfect. Hope this helps!

9 users found this review helpful

MORE MEMBER REVIEWS