BETTER THAN MAX AND ERMA'S WHITE CHOCOLATE MACADAMIA COOKIES
I wanted a thick cookie to duplicate the ones at Max and Erma's, which my mom adores. I came up with this, which is similar to many such recipes, but the real trick to the flavor and thickness is in the cornstarch and the turbinado sugar. The result is a sinfully decadent and flavorful cookie. My mom said Max and Erma's cookies will now make her sad to eat, because they aren't nearly as good as these. I'm not a fan of white chocolate macadamia, and even I had trouble laying off them. Prep time does not include refrigeration. (I don't recommend skipping the fridge step--cold dough helps with the thicker consistency.)
Provided by Jujubegirl
Categories Drop Cookies
Time 55m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Cream butter, sugar, vanilla, and salt.
- Add eggs, beat until fluffy.
- Gradually add dry ingredients.
- Stir in white chocolate and macadamias.
- Cover with plastic wrap and refrigerate dough for at least an hour.
- Roll into balls and place on silpat or greased cookie sheet/foil.
- Bake 8-10 minutes (adjust as necessary based on actual size of your cookies).
- Let cool for a couple minutes, then remove to a cooling rack to finish cooling.
Nutrition Facts : Calories 143.6, Fat 10.2, SaturatedFat 5.1, Cholesterol 23.3, Sodium 72.7, Carbohydrate 11.6, Fiber 0.5, Sugar 5.2, Protein 1.9
WHITE CHOCOLATE-MACADAMIA COOKIES
Treat your guests with these white chocolate-macadamia cookies that are made with oats and pumpkin - a delicious dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Line cookie sheets with cooking parchment paper.
- In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Add pumpkin and egg; beat until well blended. Gradually beat in flour mixture. Stir in oats, nuts and 1 cup of the white chips. Onto cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 12 minutes or until lightly browned. Remove from cookie sheets to cooling racks; cool completely.
- In small microwavable bowl, microwave remaining 1 cup white chips uncovered on High 1 minute, stirring once, until softened and chips can be stirred smooth. Drizzle over cookies. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 145, Carbohydrate 19 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 93 mg
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
MAX & ERMA'S CHOCOLATE CHIP COOKIES
While visiting our daughter in Ohio one year, she suggested a restaurant where we could eat while she was in school, & said they had the best Chocolate Chip cookies, & told us we could order them while we dined & they would bake them for us to take home. We loved the concept of that idea, they serve really large cookies, and...
Provided by Rose Mary Mogan
Categories Cookies
Time 35m
Number Of Ingredients 13
Steps:
- 1. Mix flour, salt, and baking soda in a medium size bowl and set aside. PREHEAT OVEN TO 325 degree F.
- 2. Beat both sugars & cooled melted butter in a large bowl until combined, gradually add eggs and egg yolks one at a time, and mix until thourgly blended. Add vanilla and peanut butter, and beat well. Gradually add flour to creamed mixture, a little at a time, and beat till smooth and well mixed.Then add nuts and both chips or chunks and mix with a large spoon until thourgly mixed.
- 3. Shape dough into walnut size balls, about 2 tablespoons in each cookie, and place on a greased cookie sheet about 3 inches apart. Bake for 12 minutes and remove from oven, they will look like they are not fully baked. BUT LEAVE COOKIES ON COOKIE SHEET FOR 10 MINUTES BEFORE REMOVING. This allows them to continue to cook but remain soft and chewy.
- 4. After 10 minutes or so, remove to wire racks and allow to cool completely.
- 5. NOTE: I especially like to USE AIR BAKE PANS ONLY for baking cookies, there is a visible difference when baking, the heated air bakes the cookies and they do not turn too dark on the bottom, or get too hard when baking. Also try to shape the cookies as closely to the same size as this allows them to cook evenly, and will all be done at the same time. Madagascar Bourbon Vanilla Extract is my personal favorite, but any type will work, it is just that Madagascar has more flavor in my opinion.
- 6. My family loves peanut butter, which is why I prefer to use peanut butter chips, and chunky peanut butter, but you can use all chocolate chips or chunks, and omit the peanut butter if you like, and omit the nuts as well, just that we prefer cookies with the nuts.
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