White Chocolate Macadamia-Nut-Less Cookies

Nuts in Canada are expensive! Especially macadamia ones which is why I never have them on hand and I avoid all recipes that call for nuts. I’m a huge fan tree nuts but being the poor university student that I am I don’t think it’s wise to spend a large amount of my income on nuts alone.
(See what I just did there? I added ‘TREE’ before ‘nuts’. It’s so I don’t start giggling over the sentence “I’m a huge fan of nuts” I know what you’re thinking,” Oh grow up Connie.” ahaha)

Not much to say today, and I’ll give you a break from reading a really long post. I talk to much about nothing anyway. Here’s the recipe!

White Chocolate Macadamia-Nut-Less Cookies

Source: Brown Eyed Baker

Ingredients
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, melted
1 cup packed light brown sugar
½ cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla extract
1½ cups chopped macadamia nuts (which I omitted, obviously)
2 cups white chocolate chips

How-To:

1. Preheat the oven to 325 degrees F. Brown Eyed Baker says to grease the baking sheets or use silicone mats but I didn’t do either.

2. In a bowl, whisk together the flour, baking soda and salt and set aside.

3. Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.

4. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula.

5. Roll into balls or drop by heaping tablespoons onto baking sheets, and press down on the cookies with your palm a bit to flatten (not too much!).

6. Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet.

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One thought on “White Chocolate Macadamia-Nut-Less Cookies

  1. [...] overdosed on these cookies that day and I needed something salty to balance my tastebuds [...]

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