white chocolate macadamia nut cookie
This recipe is the creation of improvisation. only had 10 T of butter instead of 16, and no brown sugar, i improvised, and ended up making the best WCM cookie ever. They are soft and gooey on the inside, and lightly crisp on the outside. Must try!
prep time
15 Min
cook time
10 Min
method
---
yield
24 serving(s)
Ingredients
- 10 tablespoons butter
- 4 tablespoons crisco shortening
- 2 large eggs
- 2 teaspoons vanilla
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 bag ghirardelli white chocolate chips
- 1 jar macadamia nuts
How To Make white chocolate macadamia nut cookie
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Step 1Preheat oven to 350 degrees F
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Step 2In a medium bowl, cream together the butter, crisco and sugar. Stir in the egg and vanilla.
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Step 3In separate bowl, sift together flour, baking soda and salt. Stir into the creamed mixture.
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Step 4In food processor, pulse the nuts until chopped, I prefer mine somewhat fine but with some bigger chunks as well. This can also be done with knife but takes much more time.
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Step 5Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
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Step 6Bake for 8 to 10 minutes in the preheated oven, until lightly browned. (tip: if you are looking for a decadent, melt in your mouth texture, always underbake your cookies, they may not look ready to come out, but just trust me, let them cool and they will firm up, once you've overbaked them, you can't go back)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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