White Chocolate Macadamia Cookies Food

WHITE CHOCOLATE MACADAMIA COOKIES

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.

WHITE CHOCOLATE CHUNK MACADAMIA COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter and sugars together until light and fluffy; beat in the eggs and vanilla.
• Mix together the flour, baking soda, and salt; add gradually to the butter mixture.
• Fold in the macadamias and chocolate.
• Drop by heaping tablespoonfuls onto greased baking sheets.
• Bake at 350° for 10-12 minutes or until undersides are lightly golden.
• Cool slightly before removing from cookie sheets.

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 COOKIES

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.

WARM CHEWY MACADAMIA WHITE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• In a food processor, mix the flour, brown sugar, sugar, baking soda and salt. Add the butter and pulse until coarse crumbs form. Add the vanilla and eggs and continue processing until creamy. Add the white chocolate and macadamia nuts.
• Using a spoon or small ice cream scoop (about 1 1/2 tablespoons), place balls of dough on the prepared baking sheets, about 3 inches apart to allow for spreading.
• Bake until light brown with set edges but still soft in the center, about 18 minutes, rotating the pans halfway through. Do NOT over bake these cookies.
• Cool on the baking sheets about 5 minutes and then transfer to cooling racks to cool completely. Store in airtight container or plastic bag to stay soft and moist.

WHITE CHOCOLATE MACADAMIA COOKIES

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.

WHITE CHOCOLATE MACADAMIA NUT COOKIES IV

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.

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

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.

WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 350°F.
• In medium bowl, combine cake mix, butter and eggs.
• Beat on medium speed until well blended.
• Stir in white chocolate chips and nuts.
• Drop by rounded teaspoonsfuls onto ungreased cookie sheet.
• Bake at 350° for 10-12 minutes.
• Cool cookies for 1 minute on baking sheet, and then transfer to wire rack.

WHITE CHOCOLATE AND MACADAMIA NUT CHEWY COOKIES

Steps:

• Preheat the oven to 160 degrees C (325 degrees F) Line your baking trays with parchment paper.
• Sift the flour and baking powder into a bowl (Add salt if required)
• In a separate bowl, mix together the butter and sugars until combined.
• Add the egg, extra egg yolk and vanilla to the butter/sugar mixture. Mix until a nice and creamy consistency.
• Gradually mix in the flour/baking powder until combined
• Chop up the white chocolate/macadamia nuts into 1cm (approx) pieces and add into the cookie dough mix.
• Roll into golf ball sizes balls and flatten slightly onto you lined baking trays. Place them approx 3 inches apart. Place them into your preheated oven and cook for 15 minutes. Once 15 minutes has passed take them out of the oven and leave them on the baking trays for 5 minutes to firm up. After 5 minutes they can be placed onto a cooling rack. They will look under cooked but they will harden up once cooled on a cooling rack.

WHITE CHOCOLATE MACADAMIA NUT COOKIES II

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.

WHITE CHOCOLATE AND MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 375 degrees. In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the white chocolate pieces, and PLANTERS macadamias.
• Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 9 minutes or just until edges are light brown. Cool on cookies sheets for 2 minutes. Transfer to wire racks to cool.

WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES

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.

WHITE CHOCOLATE-MACADAMIA NUT COOKIES

Steps:

• Heat oven to 375ºF.
• Microwave 1 cup chocolate in small microwaveable bowl on HIGH 2 min. or until almost melted, stirring every 30 sec. Stir until completely melted. Combine flour, baking soda and salt.
• Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Blend in melted chocolate. Gradually add flour mixture, mixing well after each addition. Stir in nuts and remaining chopped chocolate.
• Drop heaping tablespoons of dough, 2 inches apart, into 24 mounds on parchment-covered baking sheets.
• Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

WHITE CHOCOLATE MACADAMIA COOKIES

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.