Friday, April 23, 2010

The 21st Century Housewife’s© White Chocolate and Macadamia Nut Cookies

Macadamia nuts are wonderful all by themselves, but combined with white chocolate chunks they are quite simply ambrosial. In fact, my son said these were the best cookies I have ever made. I took that as a huge compliment, as he has been eating my cookies for over seventeen years!

I won’t try to tell you that cookies are good for you (that would be fibbing), but macadamia nuts can be. Although they are high in fat, they do contain the highest amount of beneficial monounsaturated fats of any nut. They are also low in carbohydrates and a good source of protein and calcium. So don’t feel too guilty when you reach for your second (or third) cookie warm from the oven!!

This recipe makes about five dozen cookies.

1⅓ cups soft unsalted butter
1 cup granulated sugar
1 cup brown sugar (not packed)
2 eggs, beaten
1 teaspoon vanilla
3 cups all purpose (plain) flour
1 teaspoon baking soda (bicarbonate of soda)
pinch of salt
about 1 cup of white chocolate chunks (or chips)
½ to ¾ cup macadamia nuts, roughly chopped
Lightly grease baking sheets with butter or line with some greaseproof paper.  Heat the oven to 350ºF or 170ºC (160ºC fan oven). 
Cream together the butter and the sugars.  Add the egg and vanilla and stir in.  Sift together the flour, baking soda and salt.  Add to the butter mixture and mix well. Gently fold in the white chocolate chunks or chips and the macadamia nuts.
Drop the mixture by teaspoons onto the prepared baking sheets. (Or use my trick - a mini ice cream scoop works brilliantly!) You may need to bake the cookies in more than one batch.  Bake for 9 to 12 minutes until lightly brown.  It is worth keeping an eye on them first time as all ovens vary.  The cookies should still be soft, but will get firmer as they cool.  Remove the baking sheets from the oven and allow the cookies to cool on them for about five minutes so they firm up a bit.  Carefully remove the cookies from the baking sheets and place on wire racks to cool. 
These are delicious warm, but they will keep for up to three days in a sealed container at room temperature. Another option is to just bake half the recipe, and then cover the cookie dough and store in the fridge for up to three days. Allow the dough to warm a bit before you attempt to bake, then simply drop by teaspoons as before, bake and enjoy!

I’m linking up today to Friday Food at Momtrends, The Grocery Cart Challenge Recipe Swap, Food on Fridays at Ann Kroeker’s Blog and Foodie Friday at Designs by Gollum. Do go and visit for some great recipe ideas!

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