Great American Cookie White Chocolate Macadamia Nut Cookies Recipes

WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Cream together the butter and sugar in a large bowl with a mixer on high speed. Add the coconut, egg, milk, and vanilla; mix well.
• In another bowl, combine the flour, baking soda, baking powder, and salt.
• Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts.
• Preheat the oven to 300 F while you let the dough rest for 30-60 minutes in the refrigerator.
• Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12-14 minutes.
• Do not overbake! Cookies should come out of the oven appearing slightly browned, yet undercooked.
• When cooled, the cookies will be soft and chewy.

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.

"SUBWAY" WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• •Make sure the oven keeps the right temperature. The cookies may need a minute or two more or less than stated.
• •Preheat oven to 350 degrees F.
• •Line baking sheets with parchment paper (no need to grease).
• •Measure flour, baking soda and salt in a large bowl and blend together. Set aside.
• •In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.
• •Add brown sugar and beat again. Scrape down the bowl and add the granualted sugar. Beat until fluffy.
• •Add eggs one at a time, beating after each addition.
• •Add vanilla, beat and scrape again.
• •On low speed, add flour mixture 2 cups at a time, and mix well.
• •Mix in white chocolate and macadamia nuts. Mix only until blended.
• •Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.
• •Bake at 350 degrees for 10-12 minutes or until lightly browned. Do NOT over bake these cookies. They continue to bake for a few minutes after they are removed from the oven.
• •Transfer to cooling racks. Store in air tight container or plastic bag to stay soft and moist.
• •Makes 48 warm and gooey cookies.

COPYCAT WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• 1. Preheat oven to 300 degrees. In a large bowl, cream together the butter and sugar on high speed.
• 2. Add coconut, egg, milk and vanilla; mix well.
• 3. In another bowl, combine flour, baking soda, baking powder, and salt. Add the dry mixture to the wet mixture and combine until dough forms.
• 4. Mix in the white chocolate and nuts.
• 5. Measure out about 2-1/2 tablespoons dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart. Bake for 12-14 minutes. (I use a cookie scoop for less mess)
• 6. DO NOT OVERBAKE. Cookies should come out of the oven appearing slightly browned, yet undercooked. When cooled, the cookies will be soft and chewy like the original.

BEST WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 325°F.
• In 8-inch saute pan, bring butter to golden brown (~5 to 8 minutes).
• Stir in brown sugar and let stand in refrigerator for 45 minutes.
• Grate 3oz white chocolate. Coarsely chop remaining 5oz. Set aside.
• Combine flour, baking powder, baking soda and salt. Set aside.
• Place cooled butter in mixer. Using the paddle attachment, add granulated sugar and beat until fluffy.
• Beat in egg and vanilla.
• Beat in dry ingredients.
• Add grated white chocolate and macadamia nuts. Stir until combined.
• Note: I refrigerated my dough while I heated up the oven here.
• Roll dough into 1 1/2-inch balls. Dip top in coarsely chopped white chocolate. (I skipped this step) Place on non-stick cookie sheet, spaced 3-inches apart.
• Bake for 15-20 minutes. (Be careful, I cooked my cookies only ~8 minutes. Watch them to see!) Cool on rack.
• Store in an airtight container at room temperature for up to one week.

WHITE CHOCOLATE CHIP AND MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 350.
• Cream butter and sugars until fluffy.
• Add eggs and vanilla and beat well.
• Blend in flour, baking soda and salt.
• Stir in white chocolate chips and macadamia pieces.
• Drop by teasponfuls onto ungreased baking pans.
• Bake for 10-12 minutes.