Macadamia Chip Cookies Food

MACADAMIA CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips, nuts and peanut brittle., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
• Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
• Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
• Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.

MACADAMIA NUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
• Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
• Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

MACADAMIA NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.

WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 350°F.
• In medium bowl combine flour, soda and salt. Mix well, set aside.
• In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
• Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.
• Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.

MACADAMIA WHITE CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and sugars until fluffy. Add eggs and vanilla; beat well.
• Mix together flour, baking soda, and salt. Add to creamed mixture. Beat well. Stir in macadamia nuts and white chocolate chips.
• Chill for 1-2 hours. Preheat oven to 350°F Shape cookies into 1 inch balls. Place on cookie sheet, bake for about 8 minutes or until lightly brown on top. Cool on cookie sheets for 1 minute. Remove from cookie sheets to wire rack. Cool and serve! Or heat warm!

CHOCOLATE MACADAMIA PEANUT BUTTER CHIP COOKIES

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Have ready 2 ungreased baking sheets. In a medium bowl, gently whisk together the flour, salt, and baking soda. Set aside. In the bowl of an electric mixer, using the paddle attachment beat the butter at medium high speed until creamy, about 1 minute. Gradually add the granulated and light brown sugar and beat until light and fluffy, about 2 minutes. Add the vanilla extract and eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. At low speed, add the dry ingredients in 3 additions, mixing just until blended. Add the bittersweet chocolate, peanut butter chips and macadamia nuts and mix just until blended.
• Drop the dough by scant 1/4 cup measures onto the baking sheets, spacing them 3 inches apart. Bake for 11 to 13 minutes, until light brown on the edges. Transfer to wire racks and cool completely.

WARM CHEWY MACADAMIA WHITE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• In a food processor, mix the flour, brown sugar, sugar, baking soda and salt. Add the butter and pulse until coarse crumbs form. Add the vanilla and eggs and continue processing until creamy. Add the white chocolate and macadamia nuts.
• Using a spoon or small ice cream scoop (about 1 1/2 tablespoons), place balls of dough on the prepared baking sheets, about 3 inches apart to allow for spreading.
• Bake until light brown with set edges but still soft in the center, about 18 minutes, rotating the pans halfway through. Do NOT over bake these cookies.
• Cool on the baking sheets about 5 minutes and then transfer to cooling racks to cool completely. Store in airtight container or plastic bag to stay soft and moist.

MACADAMIA CHOCOLATE CHIP COOKIES

Steps:

• COMBINE shortening, granulated sugar, brown sugar, eggs, buttermilk and vanilla in large bowl; beat at medium speed of electric mixer until light and fluffy.
• COMBINE flour, oats, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed until well blended. Stir in chocolate chips and nuts. Cover. Refrigerate at least 30 minutes.
• HEAT oven to 325ºF. Coat baking sheet with no-stick cooking spray.
• DROP dough by rounded or heaping teaspoons 3 inches apart onto prepared baking sheet.
• BAKE 14 to 16 minutes or until light golden brown. Cool 2 minutes on baking sheet before removing to cooling rack to cool completely.

CHOCOLATE CHIP MACADAMIA OR PECAN COOKIES

Steps:

• Melt bittersweet chocolate bar (broken into pieces) in top of double boiler over hot water.
• Beat butter and sugars together on medium/hi speed until light and fluffy.
• Turn mixer down to lowest speed, add eggs and vanilla.
• In separate bowl, sift together flour, baking powder, baking soda, salt, and espresso powder, if using.
• Add half of the melted chocolate.
• Stir until ingredients are well blended.
• Add remaining flour, stirring completely: add remaining remaining chocolate.
• Stir in chocolate chips and macadamia nuts or pecans.
• Cover and refrigerate dough for 1 hour.
• Preheat oven to 350ºF.
• Drop 2 tablespoons of dough per cookie onto non-stick cookie sheet.
• Bake for 15 minutes at 350º (Adjust baking time accordingly for smaller cookies.).
• Remove cookies to wire rack.
• Store in airtight container at room temp or in freezer for longer storage.

MACADAMIA NUT WHITE CHIP PUMPKIN COOKIES

Steps:

• Combine first 4 ingredients in a small bowl.
• Beat butter and sugars in a large bowl until creamy.
• Beat in pumpkin, egg and vanilla until well mixed; gradually beat in flour mixture. Stir in chips and nuts.
• Drop by rounded Tbls. onto greased baking sheet; flatten slightly with back of spoon or greased bottom of glass dipped in sugar.
• Bake in preheated oven at 350°F for 11-14 minutes.
• Cool for 2 minutes, remove to wire rack to cool completely.

MACADAMIA NUT COOKIES

Steps:

• Heat oven to 375°.
• In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy.
• Add eggs, beat well.
• Stir together flour, and the baking soda.
• Gradually add to butter mixture, beating until well blended.
• Stir in white chocolate chips and macadamia nuts.
• Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake 8-10 minutes or until set.
• Cool slightly, remove frm cookie sheet to wire rack to cool completely.

MACADAMIA TOFFEE CHIP COOKIES

Steps:

• Preheat the oven to 350 F degrees. Line baking sheet with a Silpat baking mat or parchment paper, and set aside (it's even better if you have two sets of baking sheets and Silpats).
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
• Scrape down sides of the bowl and add eggs and vanilla extract, and beat to combine.
• In a medium bowl, whisk flours, baking soda, and salt until combined.
• Add dry mixture to the wet mixture in electric mixer bowl, then add in the toffee chips and macadamia nuts.
• Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart.
• Flatten cookies slightly with the palm of your hand.
• Bake at 350 degrees F until golden and just set, about 15 minutes. If you have two sets of baking sheets and Silpats, as recommended, rotate the sheets between the oven racks halfway through to ensure even browning.
• Transfer the sheets to a wire rack to cool, about 5 minutes.
• Transfer cookies from sheet to rack to cool completely.
• Store in an airtight container for up to 1 week.
• Note: this is an adopted recipe, and I have not had the chance to make them, yet.