My husband’s favorite cookies are these White Chocolate Macadamia Nut. I have to agree they are high on my list of favorites too. When I bake cookies to take to someone, I rotate between these White Chocolate Macadamia Nut and my Chocolate Chip. I normally use my 1/3 cup ice cream scoop to make giant cookies. This time, because I was baking for so many people, I used my regular ice cream scoop which is 1/4 cup. Use the larger ice cream scoop to make a great presentation. When someone receives these cookies or my chocolate chip cookies, their first comment is always about the size. Their second comment is always “These are the best cookies I have ever ate”. Always wrap them individually in plastic wrap to help keep them fresh for a longer period of time.
I have been baking these cookies for at least 15 years. I started baking these with my son Caleb. I would sit my special needs son Caleb on the kitchen counter to help me bake. He loved baking and it was great for his memory. He has a shunt and has had 17 brain surgeries. He has cerebral palsy and seizures. He will be 17 this summer and still loves to bake. You can read all about Caleb on my blog.
I use both shortening and butter. The butter is for flavor but too much butter will cause your cookies to spread to thin. The shortening will not spread out as much as butter. A combination of both makes a great cookie. I also like to use a combination of both brown sugar and granulated sugar along with 2 egg yolks and 2 whole eggs.
Other Cookie Baking Cookie Tips
- Whip the butter, shortening, and sugars until light and fluffy.
- Do not over mix the flour! Mix it into the shortening, butter, and sugars just until blended.
- Use parchment paper – I love it when baking. Once you remove the cookies from the oven, just slide the parchment paper off the baking sheet with the cookies still on it. This will allow them to cool.
- Use an ice cream scoop when scooping out your cookies. This way they will all be the same size and will bake evenly.
- Freeze Cookie Dough – Scoop the cookies onto a baking sheet lined with parchment paper. You can put the cookies closer together on the baking sheet when freezing them than when you are baking them. If you scoop the cookie dough out first and then freeze it, you do not have a problem with the dough being as hard as a rock and you cannot scoop it out of a container. After scooping out the cookie dough, place the baking pan in the freezer until the cookies are frozen. Place frozen cookies into large freezer zip lock bags and store in the freezer.
- Do not over cook your cookies. Once you remove the cookies from the oven, they will continue to bake.
If you need to bake cookies to take to a baseball game, school party, bake sale, and more, you have to try these Giant White Chocolate Macadamia Nut Cookies.
White Chocolate Macadamia Cookie Recipe
- 3-3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablepoons cornstarch
- 3/4 cup unsalted butter, softened
- 3/4 cup shortening
- 2 cups packed dark brown sugar
- 1 cup sugar
- 1 1/2 TB pure vanilla
- 2 whole eggs
- 2 egg yolks
- 4 cups white chocolate chips
- 1 cup chopped Macadamia nuts
- Sift together the flour, baking soda, salt, and cornstarch and set aside.
- Using an electric mixer, cream together the soft butter and shortening
- Mix in the granulated sugar and brown sugar until very creamy.
- Add the eggs one at a time.
- Mix in the pure vanilla.
- Slowly add the dry ingredients which you sifted JUST until blended. Do not over mix.
- Mix by hand 4 cups of white chocolate chips and one cup macadamia nuts into the dough.
- Use an ice cream scoop and drop cookies onto a baking sheet that has been lined with parchment paper.
- Bake 350 degrees for 20 minutes if using a 1/3 cup ice cream scoop. Bake 15 minutes if using a regular size 1/4 cup ice cream scoop.
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