One of my all-time favorite cookies is the white chocolate macadamia nut cookie. I was introduced to this gem back when I was a preteen and my stepdad got a few with our Subway order. I immediately fell in love. I love the crunch and flavor of the macadamia nuts with the richness of the chocolate. One thing I really loved about Subway's cookie was that it was soft and chewy. I'm one of those crunchy, crispy cookie haters. Just say no to hard cookies!
Like all the food I've obsessed over all my life, I furiously took to Google in search of a good starting recipe. I found a few and cataloged them into my recipe tomes (yes, tomes) - and then forgot all about them. When I was searching for cookie recipes for this week, I pulled it out because I really wanted to step out of my comfort zone.
This recipe was every bit as good (and then some) as Subway's. The best part is that instead of one or two...I get a whole BATCH of these cookies. Even my husband, who swears he is not a sweets guy, ate 3 before I could even finish cooking them! They disappeared in no time at all.
(Print)
What you need:
- 2 1/4 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 pkg (12 oz.) white chocolate chips
- 1 to 2 cups macadamia nuts, chopped (I found these in the beer aisle!)
Mix together flour, baking soda, and salt; set aside.
In a mixer, cream together butter and sugars until light and fluffy.
In a mixer, cream together butter and sugars until light and fluffy.
Beat in eggs and vanilla.
Stir in dry ingredients until incorporated.
Fold in white chocolate chips and nuts.
On a lined baking sheet, add cookie dough - I like to use my handy dandy scooper.
Bake cookies at 375* for 9 to 12 minutes, turning sheet halfway through cooking.
*Note: I had to turn mine down to 350 and cooked them for 10 minutes exactly*
Transfer cookies to a wire rack and cool.
Transfer cookies to a wire rack and cool.
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