WHITE CHOCOLATE MACADAMIA COOKIES
White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. -Cathy Lennon, Newport, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 38mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE MACADAMIA NUT COOKIES III
I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.
Provided by Levee
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 45m
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 13 g, Cholesterol 18.7 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 85.1 mg, Sugar 7.7 g
WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
- Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
- Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
- Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.
WHITE CHOCOLATE MACADAMIA NUT COOKIES I
Rich, slightly crunchy dropped cookies bursting with macadamia nuts and white chocolate chunks.
Provided by Carol
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 32m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 38.5 g, Cholesterol 45.6 mg, Fat 22.1 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 10.6 g, Sodium 96.7 mg, Sugar 25.7 g
HIGH FIBER WHITE CHOCOLATE MACADAMIA NUT COOKIES
For our health, my stepson and I have to lose weight. His heart health is a very important factor. I play with recipes to cut transfat and sugars while adding filling fiber. This recipe is based on a Toll House Chocolate Chip cookie recipe in a 1957 version of the Betty Crocker cook book. They are soft, chewy and buttery.
Provided by katlienc
Categories Drop Cookies
Time 22m
Yield 48 cookies
Number Of Ingredients 13
Steps:
- Preheat over to 375 degrees, line cookie sheets with parchment paper.
- Cream together "I Can't Believe Its Not Butter" spread with Splenda and Molasses.
- Add the egg and vanilla extract and mix.
- Sift together the All Purpose Flour, Whole Wheat Flour, Baking Soda, Baking Powder and Salt.
- Fold into butter/sugar mixture until well mixed.
- Add nuts, chips and wheat germ.
- Use a teaspoon to measure out the right amount of dough and drop onto the prepared cookie sheet.
- Bake in 375 degree oven for 10 - 12 minutes.
Nutrition Facts : Calories 65.6, Fat 2.4, SaturatedFat 0.9, Cholesterol 4.6, Sodium 46.4, Carbohydrate 10.2, Fiber 0.5, Sugar 4.5, Protein 1.1
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