White Chocolate Macadamia Nut Cookies

cookies+white chocolate+macadamia nuts=perfection. They are sweet, salty, crunchy, and chewy. You basically start out with a regular dough that you would use for chocolate chip cookies. So if you want you can put more add-ins into the cookies, for example; coconut or dried fruit, etc. Here's what you need for regular white chocolate macadamia nut cookies

Butter, vegetable shortening, sugar, brown sugar, eggs, vanilla, flour, salt, baking soda, white chocolate chips, white chocolate bakers chocolate, and macadamia nuts. In a large mixing bowl, combine butter, shortening, both sugars, and vanilla

 Beat on medium speed until smooth and combined. Add eggs, one at a time, beating after each addition

In a separate bowl, combine all of the remaining ingredients, including the chips, bakers chocolate, and macadamia nuts

Stir together until macadamia nuts and chocolate chips are fully coated. Add to the dough

Stir on low speed until just combined, don't over mix or the cookies will become flat

Cover and refrigerate dough about 2 hours. Scoop into dough balls and place on a parchment lined baking sheet

Bake about 8 minutes. Cool on baking sheet a couple minutes

 transfer to foil or wire rack and cool completely

White Chocolate Macadamia Nut Cookies

(adapted from Betty Crocker)

1/2 cup vegetable shortening

1/2 cup butter, softened

1 cup brown sugar

1/2 cup sugar

1 Tbs. vanilla

2 eggs

1 1/2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1 cup white chocolate chips

3 white chocolate baking squares, chopped

1 cup chopped macadamia nuts

Heat oven to 350 degrees. In a large mixing bowl, combine butter, shortening, both sugars, and vanilla. Beat on medium speed until smooth and combined. Add eggs, one at a time, beating after each addition. In a separate bowl, combine all of the remaining ingredients, including the chips, bakers chocolate, and macadamia nuts. Stir together until macadamia nuts and chocolate chips are fully coated. Add to the dough. Stir on low speed until just combined, don't over mix or the cookies will become flat. Cover and refrigerate dough about 2 hours. Scoop into dough balls and place on a parchment lined baking sheet. Bake about 8 minutes. Cool on baking sheet a couple minutes. Transfer to foil or wire rack and cool completely. Store in an air-tight container up to 3 days.