spring: white chocolate macadamia nut cookies

my mom loves macadamia nuts.  nut trend alert.  anyways along with the pumpkin bread, i also always send along a bunch of white chocolate macadamia nut cookies with cranberries.  for her though it is always less white chocolate, more nuts.  try these with that dried fruit blend i was telling you about (also what we used in the hearty pumpkin bread recipe) from trader joe's.  it results in a multitude of tastes just in one cookie.  for instance, when andrew had his cookie he said it tasted like a blueberry muffin cookie (from the dried blueberries) & when jesse ate his he said it tasted like a carrot cake-ish cookie (from the golden raisins, mixed with nuts & white chocolate).  all good things to me.

white chocolate macadamia nut (& dried fruit) cookies

(adapted from a peanut butter cup cookie recipe from Real Simple Magazine)  

preheat oven to 375 degrees

1 ½ cup flour

1 tsp baking soda

½ tsp salt

½ cup butter, room temperature

¾ cup dark brown sugar

½ cup sugar

1 large egg

1 tsp vanilla

desired amount of white chocolate chips, chopped macadamia nuts, & dried fruit (not to exceed 1 1/2 cup in total)

in a large bowl whisk together flour, soda, and salt.

beat the butter and sugars until creamy.  add the egg and vanilla, beat to combine.  gradually add the flour mixture, mixing until just incorporated.  fold in mix-ins.

scoop out dough with a spoon and roll between palms to form a ball.  place on a greased cookie sheet.

bake for 12-15 minutes, until golden brown around the edges.

 

this is my go-to cookie recipe.  it's good with everything.

x x alicia