These cookies were quick to throw together, and since it made a HUGE batch, they have been a great addition to the freezer dessert stash, (sandwiched between the ice cream and frozen cranberries).These turn out to be very crunchy cookies once cooled. I love crunchy cookies and soft cookies, though I much prefer eating the soft variety while they are still warm....mmmm....gooey.......
Ghiradelli Macadamia White Chip CookiesRecipe from white chocolate chip bag
Makes about 5 dozen cookies
1 cup butter, softened
1 1/2 cups granulated sugar (or honey sucanat)
1 cup brown sugar, packed (or honey sucanat)
2 eggs, room temperature
1 1/2 tsp vanilla extract
3 cups flour (or 15 oz Soft White wheat flour)
1/2 tsp baking soda
1 tsp salt
2 cups (or one 11 oz bag) white chocolate chips
1 1/2 cups Macadamia nuts, chopped
Preheat oven to 350ºF. Cream butter and sugars until fluffy. Add vanilla. Adding eggs one at a time, beat well. In a separate bowl blend together flour, baking soda and salt, then add to creamed mixture. Stir in white chips and nuts. Drop by teaspoon onto ungreased cookie sheets. (Or roll into teaspoon sized balls and freeze at this point). Bake for 10-12 minutes (or 12-15 minutes from a frozen state). Enjoy!
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