For December, I am going to be making lots of cookies! If you’re a cookie freak, like a bunch of cookie monsters I think you are, you have arrived right on schedule! It’s the right time, right place! 🙂
I have many, sweet memories of baking tons of home-made cookies with friends and family, during the drab, freezing, Indiana winters. (If you like 4 unpredictable seasons, you would like it here. As I’ve said before, I loathe winter, but I’m still here? *SMH*)
Thank goodness, cookies make everything better. I was always in the midst of dabbling with recipes and baking, baking, baking! Probably ate as much raw cookie dough as freshly baked cookies.
(Let’s try NOT to wager bets on that.)
Tradition of baking cookies for Santa, has been carried down from generation to generation. You knew Santa made his appearance for real when the cookies and large glass of milk had disappeared with just a few crumbs left behind. *Victory*
I love good, delicious home-made cookies, and these are some of the BEST-EVER! Chewy, nutty, buttery, white chocolate chip cookies chocked full of macadamia nuts. Macadamia nuts are so awesome!
Macadamia nuts have a sweet taste and are rich source of energy. Since macadamia nuts are free from gluten, it is a very popular, healthy alternative in patients with wheat gluten allergy and celiac disease. Here is more information if you want to be schooled!
These are an extremely popular cookie during the holidays. I even made some with cranberries and the tartness of the cranberries went so well with the Best-Ever White Chocolate Macadamia Nut Cookies, they have been named Best-Ever White Chocolate Cranberry Macadamia Nut Cookies!
Santa would love them! But then again, he’s going to love all the cookies we’re whipping up! 🙂
These cookies are thick, soft, and buttery and chewy, exactly what you want right? They're not too sweet, but it's heaven when you get that taste of sweet white chocolate and a bit of salty macadamia nuts. Simply awesome!!
- 1 cup unsalted butter 2 sticks, room temperature
- 1 cup dark or light brown sugar packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups Ghiradelli White Chocolate Chips or white chocolate chunks, chopped
- 1 cup coarsely chopped roasted salted macadamia nuts approx. 4 1/2 ounces
Heat oven to 350°F.
Beat sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed until light and fluffy.
Stir in flour, baking soda and salt until just incorporated. (dough will be stiff).
Stir in white baking chips or bar chunks and nuts.
Using small cookie scoop, drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 10 to 12 minutes or until light brown.
Cool 5 minutes; remove from cookie sheet to wire rack.
Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.
Optional: Add 1 & 1/2 cups dried cranberries for a whole recipe if you want!
Other White Chocolate Desserts you might love!
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