Pumpkin White Chocolate Macadamia Nut Cookies Food

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.

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.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
• In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
• For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.

PUMPKIN WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Using a hand mixer, cream the softened butter and sugar. Next, add vanilla extract and pumpkin until all combined.
• Whisk together the oat flour, pumpkin pie spice, baking soda, and salt. Add to the wet ingredients and mix to combine.
• Fold in the white chocolate chips and chopped macadamia nuts.
• Use a cookie scoop to portion out the dough and place on a baking sheet. Gently flatten them just a little bit with the palm of your hand.
• Bake for approximately 11-13 minutes. Cool on a wire rack and enjoy.
• Store in a sealed container on the counter or in the fridge for up to a week.

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.

PUMPKIN WHITE CHOCOLATE CHIP COOKIES WITH MACADAMIA NUTS RECIPE

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Then grease some cookie sheets.
• Cream the butter and sugar in a bowl. Then beat in the vanilla, egg, and pumpkin.
• Stir in the flour, baking powder, baking soda, salt, cinnamon, white chocolate morsels, nutmeg, and macadamia nuts.
• Slowly pour the mixture onto the cookie sheets. Once you're done, place them in the oven and bake for 12 minutes.
• Once you're done baking, serve your cookies and enjoy.

HONEY PUMPKIN WHITE CHIP MACADAMIA COOKIES

Steps:

• Combine flour, cinnamon, cloves and baking soda in a small bowl.
• Beat margarine, honey and brown sugar in large mixer bowl until creamy.
• Beat in pumpkin, egg and vanilla until blended; gradually beat in flour mixture. Stir in 1 1/2 cups morsels and nuts.
• Drop a rounded teaspoon of dough onto a cookie sheet, leaving about 2 inches between each. Bake in a pre-heated 350 degree oven for 11-12 minutes. Cool cookies on a wire rack.
• Place remaining white chips in a heavy-duty plastic bag. Microwave on medium-high power for 10-second intervals; kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookies.

MACADAMIA NUT WHITE CHIP PUMPKIN COOKIES

Steps:

• Preheat oven to 350°F.
• Combine flour, cinnamon, cloves and baking soda in small bowl.
• Beat butter, granulated sugar, and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla until blended. Gradually beat in flour mixture. Stir in morsels and nuts.
• Drop by rounded tablespoon onto greased baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar.
• Bake for 11-14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PUMPKIN WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, sugar, pumpkin puree, oil, eggs, baking powder, baking soda, cinnamon, vanilla extract, cloves, nutmeg, and orange peel together in a bowl until dough is evenly mixed and sticky; fold in white chocolate chips. Drop dough, about 2 tablespoons per cookie, onto a baking sheet about 2 inches apart.
• Bake in the preheated oven until lightly browned, 12 to 15 minutes.