White chocolate macadamia cookies have always been one of my favorites. I just don’t make them much anymore since the kids moved out, and who’d going to eat them all? I was at Williams Sonoma the other day and saw these E. Guittard White Chocolate Wafers and thought they would be perfect for my ol’ friend White Chocolate Macadamia cookies. Now all I have to do is pack them up, and give them away!
White Chocolate Macadamia Cookies
1 c. (2 sticks) butter, softened
1-1/2 c. granulated sugar
1 c. packed brown sugar
1-1/2 tsp vanilla
3 c. all purpose flour
1/2 tsp baking soda
1 tsp salt
2 c. white chocolate wafers or chips
1-1/2 c. macadamia nuts, chopped
Preheat oven to 350° F. Cream butter and sugars together until fluffy. Add vanilla and eggs, and beat well.
Blend in flour, baking soda and salt. Stir in white chocolate and nuts. (I actually stirred in with the electric mixer; I just kind of pulsed the mixer on and off to mix in but not pulverize the nuts and chocolate).
Although the recipe says to drop by teaspoon onto ungreased cookie sheet, I used a # 40 spring loaded ice cream scoop, and cooked a little longer than the required 10-12 minutes. Just keep watching them until they start to turn golden.
Adapted from Ghirardelli