White Chocolate Macadamia Nut Cookies

 These are my favorite cookies to  eat. White chocolate macadamia nut cookies are buttery with the creamy light flavor of white chocolate and the soft nut of the macadamia. OH, so delicious! The cookies are soft and gooey which just takes them over the top in yumminess! I only wish you could smell them and have one because you would agree that they are practically better than the boring chocolate chip cookies. Really!

Ingredients:
Be sure to premeasure out all ingredients before mixing. This will save time.

• 1, 12 oz. bag of white chocolate chip morsels
• 1/2 cup of macadamia nuts, made for baking which can usually be found with the pecans and other baking nuts.
• 2 1/4 cups all-purpose flour
• 2 teaspoons of baking soda
• 2 sticks of butter - room temperature (or 1 cup shortening)
• 2 teaspoons vanilla extract
• 2 large eggs (discard the shells)
• 1 teaspoon salt
• 1 cup white sugar
• 1 cup dark brown sugar (or light brown sugar) This adds moisture to the cookies so they are softer than just using alll white sugar.

Additional Supplies:

Mixer

#40 cookie scoop

Baking sheet pans (two of them)

Non stick baking pads (silpat) or parchment paper

Measuring cups

Measuring spoons

Large mixing bowl

Spatula for scraping

Spatual for removing cookies from baking sheet

Timer

Oven

Oven mits

Directions:

1. Place the soft butter and both sugars in a large mixing bowl. Using a mixer, mix them together until creamy and smooth.
2. Add in the eggs and mix again well. Scrap the side and bottom with a scraping spatula.
3. Next, add in the vanilla and mix to incorporate.
4. In a separate bowl combine the flour, salt, and baking soda. Stir with a whisk or fork to combine.
5. Slowly add the flour mixture into the creamy butter/sugar mixture. I do this on a very low speed and put in about a 1/2 cup at a time so that I don't have a cloud of flour floating around.
6. After all the flour is mixed in, stir in the macadamia nuts and white chocolate morsels by folding with the spatula.
7. Preheat oven to 350F degrees.
8. Line 2 cookie sheets with a non-stick cooking pad or parchment paper.
9. Using a #40 (1 1/2 tablespoons) cookie scoop, scoop and drop the cookie dough onto the lined baking sheet pans, about 2 fingers apart.
10. Place one filled baking sheet on the bottom rack and bake for 4 1/2 mintues. 
11. While those are baking, fill up another lined baking sheet with dough.
12. When the first batch have reached the half way point of 4 1/2 minutes, move them to the top rack and set the timer for additional 4 1/2 minutes. Place the 2nd filled baking sheet on the bottom and start the timer.
13. When timer rings, remove the first tray of cookies and move the bottom baking sheet to the top rack and start the timer for additional 4 1/2 minutes.

Total baking time 9 minutes for each tray.  Remove the baked cookies to cooling racks and when they are completely cooled, store them at room temperature in a sealed container.

Enjoy! :D

Here is what a #40 cookie scoop looks like: