My White Chocolate Macadamia Nut Cookies are soft, chewy, buttery, and cakey. The combination of white chocolate chips and macadamia nuts is out of this world good! This is by far one of my all-time favorite cookie recipes, and I’m pretty sure this will be one of your all-time favorite cookie recipes as well.
Always Mix Cookie Dough By Hand
I tell you this with almost every cookie recipe, but, it’s important. At the hotel, we used a massive 60-quart mixer for the White Chocolate Macadamia Nut Cookies because we were making 40 pounds of dough at a time. At home, I always mix this cookie dough recipe by hand to prevent beating too much air into the dough. If there is air in the cookie dough the cookie will balloon up like a soufflé in the oven, then deflate leaving the cookie flat as a pancake.
This original cookie recipe made 40-pounds of dough and made dozens of cookies. Reducing the recipe presented quite a challenge. What’s really weird in baking is reducing recipes, they never work out the same. The measurements never add up and the results are always a little skewed. So, after many experiments, and several whooping failures, I finally have a recipe that is as good, if not better than the original 40-pound batch of cookie dough.
Although white chocolate and macadamia nuts are a classic pairing. These can also be made as Dark Chocolate Macadamia Nut Cookies. Simply substitute 2 tablespoons of flour for 2 tablespoons of cocoa powder and use dark chocolate chips instead of white chocolate chips.
Cookie Dough Ingredients
- Unsalted Butter: A good quality unsalted butter makes a huge difference. ‘European Style’ butter is amazing for baking and makes the best cookie dough.
- Sugar: This is a great combination for macadamia nut chocolate cookies, the cookies have just the right amount of sweetness.
- Eggs and Vanilla Extract: When baking any recipe, always use a good quality vanilla extract, not imitation vanilla. Your cookies will turn out a thousand times better! I always use large eggs in my recipes.
- All-Purpose Flour, Salt, and Baking Soda: Always sift your dry ingredients to avoid any lumps in the cookie dough.
- Chocolate Chips: I use white chocolate chips in these macadamia nut cookies. The color and the flavor are amazing with the cakey soft cookie dough. However, I have used dark chocolate with this cookie batter as well as substituting a little cocoa powder for the flour, and dark chocolate macadamia nut cookies are amazing as well.
- Rolled Oats: Also known as ‘Old-Fashioned’ or ‘Whole Oats’. These are whole oats that have been dehusked, steamed, and rolled flat by heavy rollers. This type of oat is the best for cookies and gives the cookie a great texture.
- Macadamia Nuts: The trees are indigenous to Australia. The macadamia nuts have a sweet, buttery flavor and a soft, almost creamy texture.
White Chocolate Macadamia Nut Cookies recipe
White Chocolate Macadamia Nut Cookies
Ingredients
- 8 Ounces Unsalted Butter Softened
- 8 Ounces Granulated Sugar
- 4 Ounces Brown Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Salt
- 3 Eggs
- 14 Ounces All-Purpose Flour
- 1 1/2 Teaspoons Baking Soda
- 3 Ounces Rolled Oats
- 8 Ounces Macadamia Nuts Rough chopped
- 12 Ounces White Chocolate Chips
Instructions
- Combine the butter, granulated sugar, brown sugar, vanilla, and salt. Mix by hand until just combined.
- Crack eggs into a separate bowl, (in case of shells or bad eggs, etc.) then add to the butter mixture one at a time, stir just to combine.
- Add the rolled oats, macadamia nuts, and white chocolate chips, then sift together all-purpose flour, baking soda. Combine until all ingredients are evenly dispersed throughout the dough.
- Use an ice cream scoop to divide into uniform balls of dough. Cover and refrigerate at least 30-minutes before baking. Extra dough can be frozen, pre-scooped.
To Bake
- Preheat oven to 350°F
- The dough should be at refrigerator temperature, not frozen.
- Place the dough on a parchment-lined sheet tray that has been sprayed with cooking oil.
- Bake 14-16 minutes, or to the desired doneness
Olley thompson
I cannot leave these alone. they are the best cookie I have ever tasted
Steven
Thanks Mom, I knew you and Dad would like them. Let me know when you run out and I’ll make you another batch!
Olley thompson
I would love you to make more, however if I carry on eating them like I have I’ll have a hard time getting thru the door