We did a little baking over the weekend, so
I thought I would share the recipe of one of the goodies we produced.
These fantastic little cookies work wonders in this household because Dawn is allergic to chocolate, so her cookie selections are
limited. Typically, if we make a cookie that has chocolate in it, we have
to make another cookie that has no chocolate in it. While normally, one
would think "Yes! Two types of cookies!" we doesn't
necessarily need all those cookies laying around - begging to be eaten (at
least "begging" in our own minds). So, this cookie is one of
the great compromises for us.
And, yes... I've already eaten quite a few (and have the
sugar rush to prove it).
White Chocolate Macadamia Cookies
1 cup (2 sticks) of no salt butter - softened
1 1/2 cups granulated sugar
1 cup brown sugar - packed
2 eggs - room temperature
1 1/2 tsp. vanilla extract
3 cups unsifted flour
1/2 tsp. baking soda
1 tsp. salt
2 cups (on 11 oz bag) of white chocolate chips
1 1/2 cups Macadamia nuts - chopped
Preheat oven to 350 F. Cream butter and sugars until
fluffy. Add vanilla and eggs, one at a time, and beat well. Blend
in flour, baking soda, and salt. Stir in chips and nuts. Drop by
teaspoon onto ungreased cookie sheets. Bake for 10-12 minutes.
