White-chocolate-chunk macadamia cookies
22 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Butter or margarine; room temperature |
| ½ | cup | Granulated sugar |
| ½ | cup | Dark brown sugar; packed |
| 1 | large | Egg |
| 1 | teaspoon | Vanilla extract |
| 1½ | cup | All-purpose flour |
| 1 | Jar (3.5-oz) macadamia nuts; coarsely chopped | |
| 2 | Bars (3-oz) white chocolate; chopped into 1/2-inch pieces | |
Directions
Heat oven to 325 degrees. Lightly grease two 17x14-inch cookie sheets.
In the large mixing bowl of an electric mixer, beat butter, sugars, egg and vanilla at medium-high speed until fluffy. Reduce mixer speed to low and add flour. Increase mixer speed gradually and beat just until blended.
Stir in nuts and chocolate pieces. Drop dough by heaping tablespoonfuls 2-½ inches apart onto prepared cookie sheets. Bake 1 sheet at a time for 17 minutes or until edges of cookies are lightly browned and tops look dry.
Cool on sheet on wire rack for 5 minutes. Remove to rack to cool completely. Makes
22 cookies.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .