White Chocolate Macadamia Nut Cookies
These cookies are soft, chewy and delicious! Loaded with white chocolate chips and macadamia nuts they will be your favorite, plus they require no chill time!
- 3 c. all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 c. butter softened
- 3/4 c. granulated white sugar
- 3/4 c. brown sugar
- 1 1/4 tsp vanilla
- 2 eggs
- 1 1/2 c. white chocolate chips
- 1 c. roasted macadamia nuts chopped
Preheat oven to 350 degrees F.
Mix flour, baking soda and salt in medium bowl and set aside. Mix butter with sugars in a different bowl. Add vanilla and eggs and mix until smooth and fluffy.
Add flour mixture to wet ingredients and mix to combine. Then add chips and nuts.
Drop onto greased cookie sheets and bake 10-12 minutes or until bottoms are golden brown. The tops might still look doughy but they will cook as they sit on the cookie sheet. Let sit on cookie sheets for 5 minutes then remove to wire rack and let cool.
Pro Tip - Add a slice of bread to your storage container! If you accidentally stored warm cookies, or improperly stored them in an open container, just add a slice of bread. This will turn cookies from hard to soft and chewy! When it becomes stale just remove it and replace it with a fresh slice.
- Room Temperature - Place in airtight container and keep at room temperature for up to 5 days. Make sure cookies are completely cooled before placing in container. They are best enjoyed during days 1-2 but will last up to 1 week.
- Freezing Cookies - Place in airtight container. Make sure cookies are completely cooled before placing in container. They will be good in the freezer for 2-3 months. To thaw let them thaw on counter or warm in the microwave.
- Freezing Dough - Drop the cookie dough balls on a large sheet pan and flash freeze by putting the sheet pan in the freezer until dough is frozen solid. Transfer dough balls into an airtight container or bag and freeze up to 3 months. To bake place on cookie sheet and add 1-3 minutes to cooking time.
- When you measure your flour spoon it into your measuring cup. You don't want to scoop it out of the container with the measuring cup. You will want to stir the flour, spoon it into a measuring cup and level it off with the back of your knife to get the correct amount of flour in the recipe.
- You will want your butter at room temperature, but not melted!!
- These cookies do not require chill time, but if you'd like to make them thicker please chill for 2 hours.
- When making the dough balls you want them to be about 3 tablespoons (about 1.5 ounces) each. Roll the cookie dough balls to be taller rather than wide which will ensure cookies will bake up thick versus thin.
- For a finishing touch press a few white chocolate chips on top of the dough balls if desired to make them look just like a bakery cookie.
- The key to getting soft, chewy cookies is to not overbake them. You want them to just be set when you pull them out of the oven. They will continue to bake on the baking sheet until they cool enough to remove them.
- For a fun tropical vibe add sweetened coconut to batter.
Calories: 260kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 160mg | Potassium: 84mg | Fiber: 1g | Sugar: 15g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 1.3mg