The best delicious White-chocolate-chunk Macadamia Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this White-chocolate-chunk Macadamia Cookies recipe today!
Hello my friends, this White-chocolate-chunk Macadamia Cookies recipe will not disappoint, I promise! Made with simple ingredients, our White-chocolate-chunk Macadamia Cookies is amazingly delicious, and addictive, everyone will be asking for more White-chocolate-chunk Macadamia Cookies.
What Makes This White-chocolate-chunk Macadamia Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this White-chocolate-chunk Macadamia Cookies.
Ready to make this White-chocolate-chunk Macadamia Cookies Recipe? Let’s do it!
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2/3 c Butter or margarine; room
-temperature
1/2 c Granulated sugar
1/2 c Dark brown sugar; packed
1 lg Egg
1 ts Vanilla extract
1 1/2 c All-purpose flour
1 Jar (3.5-oz) macadamia nuts;
-coarsely chopped
2 Bars (3-oz) white chocolate;
-chopped into 1/2-inch
-pieces
Heat oven to 325 degrees. Lightly grease two 17×14-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
2-1/2 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,
Yields
22 Servings
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