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 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 30m Yield 24 Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Place oatmeal in a blender and process into a fine powder. Transfer to a large bowl and set aside. Place coconut in the blender and process until finely chopped. Add to the bowl with the oatmeal. Add flour, baking powder, baking soda, and salt to the bowl; mix well and set aside. Cream butter, brown sugar, and white sugar together in a bowl. Add egg and vanilla extract. Add butter mixture to the bowl with the flour mixture and mix well. Stir in white chocolate chips and macadamia nuts. Roll heaping tablespoons of dough into balls and place on the prepared baking sheet. Bake in the preheated oven until edges start to brown lightly, 12 to 14 minutes.
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 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.
More about “white chocolate macadamia nut cookies iii recipes”
Time 32m Yield 12 Number Of Ingredients 8 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.
