White Chocolate Macadamia Nut Cookies

Try these amazing White Chocolate Macadamia Nut Cookies today! These are thick, soft, and buttery and chewy, exactly what you want right? It’s so heavenly when you get that taste of sweet white chocolate and a bit of salty macadamia nuts in each wonderful cookie bite!

Ingredients:
½ cup 1 stick butter, room temp or cool
¼ cup light brown sugar, packed
½ cup granulated sugar
1 large egg
1 teaspoon milk
1½ cups all purpose flour, make sure to measure flour correctly
1 teaspoon baking soda
½ teaspoon salt, or can add sea salt on top after baking
1 cup White Chocolate Chips or white chocolate chunks, chopped, add more depending on your tastes.
½ cup coarsely chopped roasted salted macadamia nuts

Instructions:
Heat oven to 350°F.
In a large mixing bowl using a mixer, cream the butter and sugars until light and fluffy.
Add the egg and vanilla and mix until incorporated.
Stir in flour, baking soda and salt gradually until just incorporated.
Mix in white baking chips or bar chunks and nuts.
Using a large or medium cookie scoop, scoop cookie dough balls onto baking sheet. These cookies are thick, but if you want super thick, scoop cookie dough balls and place in fridge for 15-30 minutes and bake until slightly golden brown.
Best to use parchment paper and use light colored aluminum ungreased baking sheets for even baking. Place cookie dough balls 2 inches apart from each other and bake until bottoms of cookies are slightly golden brown. See cookie baking times in notes. Cookies may seem soft and underdone, but they will set upon cooling for chewy cookie texture.
Cool 5-10 minutes; remove from cookie sheet to wire rack.
Cookies stay fresh when kept in a sealed container at room temperature for 3 – 4 days, or can be frozen for up to two months.

Notes:
Cookie Sizes:
– large cookie scoop is 1/4 cup – bake 12-14 minutes and preferred! (12 cookies)
– medium cookie scoop is approximately 2 tablespoons – bake 10-12 minutes (16 cookies)
– small cookie scoop is 1 tablespoon – bake 8-10 minutes (24 cookies)
If you want these more golden brown – use 1/2 cup brown sugar and 1/4 cup granulated sugar.
Optional: Add 1/2 cups dried cranberries to recipe if you want!

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