Recipes for "white chocolate macadamia cookies"

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.

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.

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.

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.

Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt; set aside.

In a medium 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. Gradually blend in the sifted ingredients. Mix in the white chocolate and semisweet chocolate chips and macadamia nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with aluminum foil.

Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until creamy. Beat in egg, heavy cream, and vanilla extract. Beat in cornstarch, baking soda, and salt. Add flour little by little until completely blended. Stir in white chocolate chips; fold in macadamia nuts and raspberries.

Drop dough by rounded tablespoons onto the prepared baking sheets.

Bake in the preheated oven until edges are golden, 12 to 13 minutes. Remove from the oven and transfer to a wire rack to cool.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla.

Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.

Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly.

Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, cocoa powder, and baking soda.

Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Drop by heaped teaspoonfuls onto ungreased baking sheets.

Bake in the preheated oven until the edges are golden, 9 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.