White Chocolate Macadamia Nut Cookies II

White Chocolate Macadamia Nut Cookies II

149
JAMIE CARPENTER 0

"A good cookie to serve company."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 342 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
  2. Beat butter and shortening until soft and creamy. Gradually add the sugars and beat well.
  3. Add egg and vanilla and beat well.
  4. Combine flour, soda and salt; gradually add to butter mixture beating well after each addition. Stir in chips and nuts.
  5. Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10-12 minutes or until done. Remove to wire racks to cool.

Reviews

149
  1. 178 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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.

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...

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.

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 ...

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! ...

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 ...

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!

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!

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.

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 s...