These do not last too long around here. I usually only make them around the holidays, but I had all of the ingredients in the house today. AND Offspring1 is at the end of spring break, and I need to fulfill my motherhood contract, section 12, item 2.3 (a) Make sure the offspring eat well when home from college, trade school or military service!! 🙂
The recipe is from Nancy Baggett’s The International Cookie Cookbook. I have the first edition hardcover, copyright 1988. The recipe titled “Chunky Macadamia Nut – White Chocolate Cookies” is on page 28. (if, perhaps you have the book or find it at your local library)
I found Nancy Baggett online, her blog is Nancy Baggett’s Kitchen Lane , and she gave me permission to include her recipe here. Her latest cookie cookbook is titled Simply Sensational Cookies, and is available through Amazon and Barnes and Noble .
Chunky Macadamia Nut – White Chocolate Cookies
- 2 cups all purpose or unbleached white flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 cup (1 stick) unsalted butter, slightly softened
- 1/2 cup solid vegetable shortening, at room temperature
- 3/4 cup packed light brown sugar
- 2 tbsp granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 8 ounces top quality white chocolate (chopped)
- 7 ounces salted, whole macadamia nuts
Preheat the oven to 375 degrees F. Lightly grease several baking sheets.
Sift together flour, baking soda, baking powder, and salt and set aside. In a large mixing bowl, beat butter and solid shortening until lightened. Add brown and granulated sugars, and beat until fluffy and smooth. Beat in egg and vanilla. Beat in the dry ingredients. Add white chocolate and macadamia nuts, and stir until evenly distributed throughout.
Drop dough by large, rounded teaspoonfuls onto baking sheets, spacing cookies about 2 1/2 inches apart. Flatten tops of cookies slightly with the blade of a table knife or long-bladed spatula.
Place in center of the oven and bake for 8 – 9 minutes, or until tops are golden and edges are lightly browned. Reverse baking sheets from front to back halfway through baking to ensure even browning. Be very careful not to overbake. Remove baking sheets from the oven and let stand for 2 – 3 minutes. Using a spatula, transfer cookies to wire racks to cool.
Store in an airtight container for up to a week. Freeze for longer storage.
Makes 35 – 40 2 3/4 inch cookies.
Notes: I do not grease the cookies sheets. These cookies are so full of chunks, I like them larger. I used my muffin scoop, and increased baking time to 12 – 14 minutes (every oven is different, watch carefully!). My yield was 28 cookies this time.
Again, thanks to Nancy Baggett for letting me share her recipe!
Have a great day!