White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones.
—CATHY LENNON NEWPORT, TN
PREP: 15 MIN. • BAKE: 10 MIN./BATCH • MAKES: 4 1/2 DOZEN
1/2 cup butter, softened
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 cup macadamia nuts, chopped
1 cup white baking chips
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips.
2. Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until they are golden brown. Cool on pans 1 minute. Remove to wire racks to cool the cookies completely.
FREEZE OPTION Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat them on a baking sheet in a preheated 350° oven 3-4 minutes.