Macadamia Chip Cookies Recipes

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.

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.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips, nuts and peanut brittle., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt; set aside.
• In a medium 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. Gradually blend in the sifted ingredients. Mix in the white chocolate and semisweet chocolate chips and macadamia nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Have ready 2 ungreased baking sheets. In a medium bowl, gently whisk together the flour, salt, and baking soda. Set aside. In the bowl of an electric mixer, using the paddle attachment beat the butter at medium high speed until creamy, about 1 minute. Gradually add the granulated and light brown sugar and beat until light and fluffy, about 2 minutes. Add the vanilla extract and eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. At low speed, add the dry ingredients in 3 additions, mixing just until blended. Add the bittersweet chocolate, peanut butter chips and macadamia nuts and mix just until blended.
• Drop the dough by scant 1/4 cup measures onto the baking sheets, spacing them 3 inches apart. Bake for 11 to 13 minutes, until light brown on the edges. Transfer to wire racks and cool completely.

Steps:

• Preheat the oven to 350 F degrees. Line baking sheet with a Silpat baking mat or parchment paper, and set aside (it's even better if you have two sets of baking sheets and Silpats).
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
• Scrape down sides of the bowl and add eggs and vanilla extract, and beat to combine.
• In a medium bowl, whisk flours, baking soda, and salt until combined.
• Add dry mixture to the wet mixture in electric mixer bowl, then add in the toffee chips and macadamia nuts.
• Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart.
• Flatten cookies slightly with the palm of your hand.
• Bake at 350 degrees F until golden and just set, about 15 minutes. If you have two sets of baking sheets and Silpats, as recommended, rotate the sheets between the oven racks halfway through to ensure even browning.
• Transfer the sheets to a wire rack to cool, about 5 minutes.
• Transfer cookies from sheet to rack to cool completely.
• Store in an airtight container for up to 1 week.
• Note: this is an adopted recipe, and I have not had the chance to make them, yet.

Steps:

• COMBINE shortening, granulated sugar, brown sugar, eggs, buttermilk and vanilla in large bowl; beat at medium speed of electric mixer until light and fluffy.
• COMBINE flour, oats, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed until well blended. Stir in chocolate chips and nuts. Cover. Refrigerate at least 30 minutes.
• HEAT oven to 325ºF. Coat baking sheet with no-stick cooking spray.
• DROP dough by rounded or heaping teaspoons 3 inches apart onto prepared baking sheet.
• BAKE 14 to 16 minutes or until light golden brown. Cool 2 minutes on baking sheet before removing to cooling rack to cool completely.

Steps:

• Combine first 4 ingredients in a small bowl.
• Beat butter and sugars in a large bowl until creamy.
• Beat in pumpkin, egg and vanilla until well mixed; gradually beat in flour mixture. Stir in chips and nuts.
• Drop by rounded Tbls. onto greased baking sheet; flatten slightly with back of spoon or greased bottom of glass dipped in sugar.
• Bake in preheated oven at 350°F for 11-14 minutes.
• Cool for 2 minutes, remove to wire rack to cool completely.

Steps:

• Heat oven to 375°.
• In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy.
• Add eggs, beat well.
• Stir together flour, and the baking soda.
• Gradually add to butter mixture, beating until well blended.
• Stir in white chocolate chips and macadamia nuts.
• Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake 8-10 minutes or until set.
• Cool slightly, remove frm cookie sheet to wire rack to cool completely.

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.

Steps:

• Preheat the oven to 350. Cream the butter ans sugarsuntil fluffy. Add egg and vanilla. Add flour, baking soda, and salt, mix well. Stir in chips and nuts. Drop cookies onto an ungreased cookie sheet by teaspoonfulls. Bake 10-12 minutes.

Steps:

• Preheat oven to 350°F.
• In medium bowl combine flour, soda and salt. Mix well, set aside.
• In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
• Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.
• Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.