Yield: 8 servings
Measure | Ingredient |
---|---|
½ cup | Unsalted butter softened |
⅓ cup | Sugar |
⅓ cup | Brown sugar firm packed |
1 \N | Egg |
1 teaspoon | Vanilla |
1 cup | All purpose flour |
½ teaspoon | Baking soda |
¼ teaspoon | Salt |
6½ ounce | White chocolate, chopped |
¾ cup | Macadamian nuts, halved |
BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY ⅓ CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHTLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETELY.
STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.) Submitted By ORVILLE BULLITT On 12-09-94