White Chocolate Macadamia Nut Cookies

After a long day of working from home, I needed something. Something warm, chewy, and sweet to take away the troubles of the COVID world we are living. I needed something to fulfill my sweet tooth and anxiety needs.

What better than a cookie straight out of the oven! This specific day, I realized I had about a cup of macadamia nuts in the freezer....... so here we go. As a reminder, I use my Melly Belly blends of flour in my recipes. The specifics of this mixture can be found in the forums and I refer back to it in my Zucchini Bread Recipe. Feel free to use your own blend, or a store bought one and tell me how it works for you.

White Chocolate Macadamia Nut Cookies

• 14.4 oz of Melly Belly Flour Blend

• 1 tsp baking soda

• 1/4 tsp baking powder

• 3/4 tsp salt

• 1 cup cold cubed butter

• 3/4 cup brown sugar

• 3/4 granulated sugar

• 2 eggs

• 1 tsp Vanilla extract

• 1 cup of white chocolate chips

• 1 cup of macadamia nuts (roughly chopped)

Preheat your oven to 350 degrees.

In a mixer with your paddle attachment mix your butter, brown sugar, granulated sugar and salt. Mix together for about 2 minutes, then scrape down sides and mix for another 2-3 until well combined.

Next add your vanilla and your eggs. While they mix, in a separate bowl mix together your flour blend, baking soda, and baking powder. Slowly add about one cup at a time of the flour mixture to the wet mixture in your mixer. After it all has been added, stop the mixer, scrape down the bowl with a spatula and mix it for another minute or two to make sure everything is well incorporated. Next you want to add your white chocolate chips and the macadamia nuts and mix it into your cookie dough with the spatula or a spoon. Once ready, I like to spoon cookies onto my baking sheet with a medium ice cream scoop so they hold their shape. Bake them for 13-14 minutes until the edges turn a light brown. Take your cookie sheet out of the oven and let the cookies rest on the sheet for 2-3 minutes before putting them on a cooling rack.

If you like your cookies a little thinner, feel free to use more of a room temp butter. The cold butter helps it hold its shape in the oven because I prefer mine a little more plump. Enjoy!