Macadamia Nut Cookies
Total TimePrep: 20 min. + chilling Bake: 10 min./batch
Makesabout 6 dozen
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 large Nellie’s Free Range Eggs
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 jars (3-1/2 ounces each) macadamia nuts, chopped
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup (6 ounces) white baking chips
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight.
- Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.
Nutrition Facts2 each: 201 calories, 12g fat (6g saturated fat), 26mg cholesterol, 170mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 2g protein.
Jun 29, 2018
Keeper recipe, an adult cookie, so good
Jun 2, 2018
One of the best cookies I've ever had!!
Dec 13, 2014
Hands down, the best cookie I have ever had.
Jun 21, 2012
OW!! this is a keeper, wonderful flavor.Only thing different is I baked at 365.
Mar 11, 2012
Yummy and very addictive. All my guests loved them! It is loaded with chocolate, and nuts.
Nov 22, 2011
These turned out great
Jun 25, 2011
I didn't have vanilla chips so I used peaunt butter chips instead. I liked them better than when I had used vanilla chips
Feb 12, 2011
These are delicious! I modified the recipe slightly. Added two cups of white and one cup of chocolate chips. I did not refrigerate the dough and found that they came out perfect without having to adjust the baking time.
Dec 10, 2009
I make these two to three times a year. they always turn out perfect and my family and friends think they are the best tasting cookies around
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