White Chocolate Macadamia Nut Cookies

Aren’t cookies awesome? I absolutely adore the little mounds of sugar and butter. When I was in high school I used to love walking up to Subway at lunch and getting two chocolate chip cookies with my six-inch roasted chicken sub. My taste buds have changed a lot since then. I have given up meat for one thing, but also I like to try different kinds of cookies. I will pretty much try anything. Recently I tried re-creating the Subway white chocolate macadamia nut cookie and not to be self-centered or anything buuuuut I nailed it! This recipe dishes out thin, soft, chewy cookies, that linger in your mouth. I’m happy.

To begin, combine flour, baking soda, and salt in a medium bowl.

Beat the butter, sugars, eggs, and vanilla until thoroughly blended in another medium bowl.

Chop some white chocolate chunks. Also, chop some macadamia nuts.

Add the flour mixture to the butter mixture, stirring until thoroughly blended. Stir in the white chocolate and nuts.

Drop the dough by tablespoonfuls about 2 inches apart on greased, prepared baking sheets. Bake for 8 to 10 minutes, or until lightly golden.

Cool for 5 minutes on the baking sheet.

Transfer to a wire rack to cool completely.

Eat the little beauties!

White Chocolate Macadamia Nut Cookies
This recipe makes about 6 dozen cookies.

Ingredients:
3 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups (3 sticks) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
12 ounces (12 squares) white chocolate, chopped
2 cups coarsely chopped macadamia nuts

Directions:
1. Preheat oven to 350 F. Lightly grease three baking sheets with baking spray or butter. Combine the flour, baking soda, and salt into a medium bowl.
2. Using an electric mixer on high speed, beat the butter, sugars, eggs, and vanilla until thoroughly blended. Add the flour mixture to the butter mixture, stirring until thoroughly blended. Stir in the white chocolate and nuts.
3. Drop the dough by tablespoonfuls about 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes, or until lightly golden. Cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.