I love Macadamia nuts and white chocolate. I’ll never pass them by when they’re in a cookie. Especially these cookies – they have the perfect texture!
When I first made them, I was a little intimidated by them; but once I got cooking, they were SO EASY!
How to make White Chocolate Macadamia Nut Cookies:
These cookies are a simple cookie dough with the white chocolate chips and macadamia nuts added in.
Start by creaming the margarine and sugars. Then, add beaten eggs and vanilla. Mix together.
Next, stir in flour, baking powder, baking soda, and salt.
When it is mixed well, add white chips and macadamia nuts. Stir gently until everything is combined.
Chill dough for about 30 minutes and roll into 1 1/2 inch balls (or you can use a cookie scoop).
Bake on an ungreased cookie sheet at 350 degrees for 8 to 10 minutes. Do not overbake. They might not look cooked all the way, but they will continue cooking once they are out of the oven!
Can I use Butter instead of margarine?
Yes. You can use unsalted butter. The cookie may bake a little flatter and the texture might be a little different. Still, butter adds such a good taste. These cookies are delicious, either way.
Can I make the Dough a day ahead of time?
Absolutely! Is meal prepping cookies a thing? It totally should be. Here are a few ways to “meal prep” your White Chocolate Macadamia Cookies:
- Store the dough in an airtight container in the fridge.
- Roll the cookie dough balls and place them on a cookie sheet. Put them in the freezer. Once frozen, transfer to a resealable bag and store in the freezer. When ready to bake, set them on the cookie sheet for 5-10 minutes to thaw before baking.
- Bake the cookies and then store in the fridge or freezer in a resealable bag.
The second option is my favorite. I love being able to make one pan of cookies at a time. That way, I can satiate my sweet tooth without the risk of eating too many cookies at once.
Making cookies easy:
There are a couple of kitchen tools I recommend if you are wanting your cookie baking to be just a little bit easier.
First you’ll want a cookie scoop. Using a cookie scoop results in uniform size, and shape of your cookies.
Additionally, cookie scoops are less messy and easy to use with only one hand.
Next you’ll want a baking sheet. This kitchen tool gets more use than just about any other item in my kitchen.
The last item that should be on your list is a set of cooling racks. It’s important to let the cookies cool on a rack, rather than the baking sheet, where they will continue to cook with the residual heat of the pan.
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