White Chocolate Macadamia Nut Cookies are the perfect mix of sweet and nutty. They’ve got that soft, chewy texture with creamy white chocolate chips and crunchy macadamia nuts in every bite. It’s the ...

Stir in the white chocolate chips and macadamia nuts. Drop the dough by teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Sep 6, 2012|UpdatedSep 7, 2012 10:01 p.m.

Bake one sheet at a time, rotating pan about halfway through baking time, for a total of about 16-18 minutes, or until cookies take on a lightly golden hue. Remove the first sheet and set aside to ...

Variations: To make chocolate cookies, omit 1 / 2 cup flour and replace with 1 / 2 cup cocoa. To make refrigerator cookies, roll dough into two rolls, wrap with plastic wrap and chill or freeze.

Mix just until combined. Stir in oats, coconut, nuts and chips. Drop dough by tablespoonfuls onto prepared sheets. Bake 9 to 11 minutes or until set. Transfer cookies to racks to cool completely.

Ingredients:** - 120g butter - 70g brown sugar - 70g granulated sugar - 1 egg - 1 tbsp vanilla extract or vanilla syrup - 160g plain flour - 1/2 tsp baking soda - 1/2 tsp salt - 80g macadamia nuts - 1 ...

Add the flour mixture a little at a time until a very thick dough forms. Don't overmix. Add the chocolate chips and macadamia nuts. Scoop the dough into 3 tablespoon cookies using a cookie scoop.

White Chocolate Macadamia Nut Cookies Prep: 30 minutes Cook: 10 minutes Yield: 18-24 large cookies INGREDIENTS 1 cup butter, very soft 1 cup packed brown sugar ¾ cup white sugar 2 eggs, at room ...

Sprinkle the white chocolate chunks on top. Bake until the cookies look slightly puffed and dry – about 10 minutes. Leave to cool on the baking sheets.

If you are a white chocolate lover, this is the cookie for you. I love this combination; white chocolate and macadamia nuts are perfect partners — rich and sweet. Makes about 2 dozen cookies ...

Using spatula, stir in cranberries, white chocolate chips, and nuts. Step 2 For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 2 1/2 inches apart.