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.
Time 23m Yield 24 Number Of Ingredients 9 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.
Time 20m Yield 12 serving(s) Number Of Ingredients 10 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.
Time 25m Yield 4-1/2 dozen. Number Of Ingredients 8 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.
Time 45m Yield 12 cookies Number Of Ingredients 13 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.
Time 25m Yield 18 Number Of Ingredients 11 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.
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.
Time 30m Yield 3 dozen Number Of Ingredients 10 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.
Time 1h Yield about 36 cookies Number Of Ingredients 10 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.
Time 24m Yield 24 cookies Number Of Ingredients 12 Steps:
Cream together the butter and sugar in a large bowl with a mixer on high speed. Add the coconut, egg, milk, and vanilla; mix well. In another bowl, combine the flour, baking soda, baking powder, and salt. Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts. Preheat the oven to 300 F while you let the dough rest for 30-60 minutes in the refrigerator. Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12-14 minutes. Do not overbake! Cookies should come out of the oven appearing slightly browned, yet undercooked. When cooled, the cookies will be soft and chewy.
