first and foremost, for those of us that watch LOST…. merry lostmas! the wait is finally over! i am a major lost junkie– i am one of those people who you will find pouring over every single literary, mathematical, scientific, musical, etc reference that they make and tying a theory into it; yes, that person who pays attention to every single detail and will pause the show if the phone rings (or just not answer it– seriously, who calls during lost?). i will hopefully have the time to juggle my lost blog this year, as last year i didnt write up my thoughts on a few episodes because i was just too busy.
okay, back to business, sorry about that. it has been downright frigid here in nj, and even my folks down in nashville got a good six inches of snow this past weekend, so i decided to transport us to a tropical place if only for the minute that we bite into these white chocolate macadamia nut cookies. i honestly wasn’t thinking about the lost island when i made these, but now that i think about it, these would be the perfect treat to nibble on during tonight’s premiere. so, go out to the grocery store on your lunch break to pick up some macadamia nuts if you don’t have any, and throw a batch of these in the oven when you get home.
i had narrowed my search down to three recipes and ended up going with the one titled The BEST White Chocolate Macadamia Nut Cookie Recipe because, well, nothing but the best for you! the reviews were good and they looked delicious. i will admit, these cookies are delicious and it is difficult to eat just one, but i do not think they are the best i have ever had. i will point out that reason though, because for some of you it might be the thing that makes you like them more: they were a little too buttery for a traditional white chocolate macadamia nut cookie. the nuts and the chocolate carry enough flavor and have enough fat content, so having an extra buttery flavor wasn’t necessary. still delicious, just not necessary. oh, and since they were buttery, only the ones that i left in the fridge for a solid half hour before baking didn’t spread. the ones that did spread were still very tasty, they just didn’t look as pretty. i think next time i make these, i might try them with margarine.
oh, and sorry for not posting this on sunday, for those of you that enjoy having things to read on sunday night/monday morning– my reason was three-fold:
- i was exhausted
- it wasn’t february yet, so it seemed wrong to post the cookie of the month (especially since the recipients would not be receiving their package until today)
- i was crocheting this weekend, which left my hands in pain and claw-like, so i decided to give them a rest and not type
White Chocolate Chip Macadamia Nut Cookies
Makes about 3 dozen cookies.
1 cup butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 cups all purpose flour
1 teaspoons baking soda
10 ounces white chocolate (chips or bars cut in chunks)
1 cup macadamia nuts, chopped into chunks
Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.
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