Monday, February 27, 2012

White Chocolate Macadamia Cookies

How many of you like Mrs. Fields cookies? Of all their products, this is my favorite. This cookie is the object of my late-night cravings. Back when we didn't have Mrs. Fields in Manila, I used to buy a tin of freshly-baked cookies when we go on holiday to Hong Kong. When they opened shop in Manila, my shopping excursion would not be complete without buying one.

But times are hard and mall visits are limited. So I must make these cookies myself at home. They're very simple to make and the dough can be made ahead of time and frozen till needed.
It is best to underbake these cookies a bit. Or eat them warm from the oven for the best experience.

White Chocolate Macadamia Cookies

2-1/4 cups all-purpose flour

1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1/2 cup refined sugar
1 cup brown sugar
2 large eggs
1 cup white chocolate chunks
1 cup macadamia nuts, coarsely chopped

1. Preheat oven to 350°F.
2. Cream butter and sugars till fluffy about 5 minutes.
3. Add eggs one at a time beating well after each addition.
4. At lowest mixer speed, add dry ingredients a tablespoon at a time.
5. Fold in white chocolate chunks and macadamia nuts by hand.
6. Scoop dough and place on ungreased cookie sheets 2 inches apart.
7. Bake for 12 minutes.
8. Cool on wire racks.
9. Keep in airtight container unrefrigerated for three (3) days.

Makes 36 to 40 medium-sized cookies.

photo courtesy of browneyedbaker.com

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