Preheat the oven to 325 degrees F.
Line
cookie sheets with
parchment paper or use the
Silicone Baking Mats to prevent the cookies
from sticking.
In a mixing bowl, using your electric mixer fitted with the flat beater, cream the butter,
brown sugar, and granulated sugar
together until smooth. Add the eggs, one at a time, waiting before the first is
incorporated before adding the second. Mix in the vanilla extract.
In another bowl, combine the flour, baking powder, baking soda, and salt;
gradually stir into the creamed mixture. Using a rubber spatula, fold in the white chocolate and macadamia nuts by hand.
Scoop out approximately 2 tablespoons-sized balls of dough and drop them at least 2-inches
apart on the prepared baking sheets.
Bake on the center racks in the oven for
approximately 10 to 13 minutes, or just until the cookies begin to turn golden.
Don't over bake as these cookies should be soft and chewy.
Remove from oven and let cool on the cookie sheet for 3 minutes, and then transfer to
wire cooling racks.
Store in airtight containers or freeze.
Makes 4 dozen cookies.
Comments from readers:
Just got a cookie recipe from your site. I
have tried many recipes for White Chocolate Macadamia Nut Cookies and yours
came up the best by far. I like the looks of your site and plan to visit it
again. - Barbara (12/03/07)
