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White Chocolate Macadamia Nut Cookies IV
SUBMITTED BY:
MAUREENBURR
PHOTO BY:
LDYLVBGR
"I made these for the first time this past Christmas and they have become the family's new favorite cookie! The white chocolate gives a rich taste to these cookies. I guarantee you will love them."
RECIPE RATING:
Read Reviews
(171)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
8 Min
READY IN
23 Min
Original recipe yield 4 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces white chocolate, chopped
1 (6.5 ounce) jar macadamia nuts, chopped
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.
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REVIEWS
Reviewed on Feb. 26, 2006 by
allison125
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allison125
Feb. 26, 2006
These cookies were great! I didn't change a thing, and they were just perfect. I got about 36 average-sized cookies out of this recipe, and each one was delectable. I have tried other recipes which include brown sugar, and have determined that brown sugar has too bold a flavor for the delicate white chocolate and macadamia nuts. Trust me-- this recipe is absolutely fabulous. UPDATE: My husband and I love these cookies so much that we make the dough, freeze the uncooked dough balls on a cookie sheet, put them in a zip-lock bag, and keep a supply handy at all times. Whenever we crave them, we'll pop a few out of the bag and bake at 350 for about 15-18 minutes. Awesome.
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19 users found this review helpful
These cookies were great! I didn't change a thing, and they were just perfect. I got about...
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Reviewed on Mar. 16, 2007 by littlem1
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littlem1
Mar. 16, 2007
Very good cookies. I tested two different cookie sheets and they turned out soft and moist on the airbake cookie sheet, and on the dark metal cookie sheet they didn't spread at all and turned out crunchy.
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8 users found this review helpful
Very good cookies. I tested two different cookie sheets and they turned out soft and moist on...
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Reviewed on Dec. 11, 2005 by
CATJENKINS
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CATJENKINS
Dec. 11, 2005
The hubby dislikes nuts in his cookies, so I added chocolate raspberry morsels along with the white chocolate chips, and then at the last minute stuck in 1/4 cup cocoa powder. Suddenly we have a new favorite cookie to make. The chocolate raspberry mixed with creamy white chocolate is like.. wicked good. Beyond the fact that I added to the recipe, the recipe itself is very good. Made puffy, crisp on the outside, chewy tender on the inside cookies. The batter seems too dry - but trust me, it works! Awesome!
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8 users found this review helpful
The hubby dislikes nuts in his cookies, so I added chocolate raspberry morsels along with the...
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Reviewed on Dec. 27, 2007 by
clig13
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clig13
Dec. 27, 2007
Great base recipe - I only made minor adjustments to make them delicious. First, I doubled the recipe excep kept the chocolate/nuts measurements the same. Second, I made it 1 tbsp vanilla. Third, I added 1/2 tsp cinnamon. Then I chilled the dough for about 10-15 min before scooping. I baked at 350 for 10 min in my oven until the edges were just brown. They didn't spread much at all, weren't too cakey, and were absolutely devine the next day.
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7 users found this review helpful
Great base recipe - I only made minor adjustments to make them delicious. First, I doubled the...
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Reviewed on Dec. 17, 2002 by
JENNIFER72_00
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JENNIFER72_00
Dec. 17, 2002
These were great. I made bigger cookies (I got 19 out of the recipe) and had to cook them an extra 3 minutes. I have no idea how anyone could get 4 dozen cookies from this recipe. Also, I used slightly less nuts then the recipe called for and white chocolate chips instead of chopped chunks. I had my first cookie when it was warm but it was much better the next day when it had completely cooled. It seemed to have a better flavor and texture. The only thing I didn't like was that the chips browned on the bottom of the cookie so they didn't look too pretty looking at them from the bottom.
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7 users found this review helpful
These were great. I made bigger cookies (I got 19 out of the recipe) and had to cook them an...
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Reviewed on Mar. 3, 2007 by mblan
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mblan
Mar. 3, 2007
My son was looking for the "Subway" cookies for his birthday. He made them himself and they are just what he was looking for - his classmates agreed. We followed the other comments and doubled the recipe but not the nuts and chocolate. MMMMM. Thank you for sharing. Only 8 minutes is all they need.
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6 users found this review helpful
My son was looking for the "Subway" cookies for his birthday. He made them himself and they...
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Reviewed on Jan. 15, 2007 by
COURTNEYGRIFF
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COURTNEYGRIFF
Jan. 15, 2007
HOLY 5 STARS!!!!!! Yum!! I doubled the recipe- but used 12oz of white chips and about 10oz of macadamia nuts! This is the best white chocolate macadamia nut cookie recipe I've ever used- and I've tried many because these are my husband's favorite kind of cookie! Thanks so much!!
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6 users found this review helpful
HOLY 5 STARS!!!!!! Yum!! I doubled the recipe- but used 12oz of white chips and about 10oz...
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Reviewed on Aug. 19, 2007 by
njmom
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njmom
Aug. 19, 2007
Holy cow!! These are awesome!! Can't make them too often though. They are very addicting. I'm glad the recipe didn't make more than it did! I will use this recipe again for sure!
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5 users found this review helpful
Holy cow!! These are awesome!! Can't make them too often though. They are very addicting. ...
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