Chocolate Macadamia Cookies Recipes

MACADAMIA NUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
• Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
• Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.

WHITE CHOCOLATE MACADAMIA NUT COOKIES I

Steps:

• Preheat oven to 325 degrees F (170 degrees C). Lightly grease baking sheets.
• Beat butter, sugars, egg, and vanilla at medium speed of electric mixer until fluffy.
• At low speed, gradually beat in flour, just until blended. By hand, stir in nuts and chocolate.
• Drop by heaping tablespoonfuls, 2 1/2 inches apart, onto lightly greased cookie sheets.
• Bake for 17 minutes or until edges of cookies are lightly browned and tops look dry. Allow to cool on baking sheets five minutes, then remove to racks to cool completely.

CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• In a bowl, cream butter, sugar and vanilla. Add egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until golden. Cool on a wire rack. , For glaze, melt the caramels and cream in a saucepan over low heat, stirring until smooth. Drizzle over cooled cookies.

WHITE CHOCOLATE MACADAMIA NUT COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
• Beat butter and shortening until soft and creamy. Gradually add the sugars and beat well.
• Add egg and vanilla and beat well.
• Combine flour, soda and salt; gradually add to butter mixture beating well after each addition. Stir in chips and nuts.
• Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10-12 minutes or until done. Remove to wire racks to cool.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 375°.
• Cream the butter and add the sugars.
• Beat in the vanilla extract and eggs.
• Add dry ingredients; mix well.
• Add in white chocolate chips and nuts.
• Combine mixture until well blended.
• Using a medium cookie scoop (or two tablespoonfuls batter) drop on ungreased baking sheet.
• They are large, so you may need to flatten a little before baking.
• Bake for 10 minutes.