White Chocolate Macadamia Cookies Recipes

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 oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
• Beat butter and shortening until soft and creamy. Gradually add the sugars and beat well.
• Add egg and vanilla and beat well.
• Combine flour, soda and salt; gradually add to butter mixture beating well after each addition. Stir in chips and nuts.
• Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10-12 minutes or until done. Remove to wire racks to cool.

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:

• 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.

Steps:

• For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
• In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
• For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

Steps:

• Heat oven to 375.
• In small bowl,mix the flour,baking powder& soda& salt.
• In large bowl,combine the butter,sugars& vanilla extract.
• Beat at high speed,scraping the bowl often,beat mixture until creamy (1-2 minutes).
• Add in the egg,beat until well mixed (1 to 2 minutes).
• Reduce the speed to low,gradually adding in flour mixture.
• Beat well after each addition (1 to 2 minutes).
• With your hands,stir in the white chips,coconut& nuts.
• By rounded TB,drop the dough onto nongreased cookie sheets.
• Bake for 8-11 minutes or until edges are slightly browned.
• Let cookies cool for 2 minutes before removing to cool on rack.

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.

Steps:

• Beat sugars, butter, shortening, vanilla and egg in a large bowl till fluffy.
• In a separate bowl, stir together flour, soda and salt.
• Add to butter mixture.
• Stir in chocolate and nuts.
• Drop by rounded tablespoons onto an ungreased cookie sheet.
• Bake for 10 - 12 minutes or until light brown at 350°.
• Cool 1 - 2 minutes before removing from the sheet.

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.

Steps:

• Preheat oven to 375°.
• Cream the butter and add the sugars.
• Beat in the vanilla extract and eggs.
• Add dry ingredients; mix well.
• Add in white chocolate chips and nuts.
• Combine mixture until well blended.
• Using a medium cookie scoop (or two tablespoonfuls batter) drop on ungreased baking sheet.
• They are large, so you may need to flatten a little before baking.
• Bake for 10 minutes.