White Chocolate Macadamia Nut Cookies
This post is sponsored by Kraft.
It’s September, and if you’re like me, you’re already smelling hints of fall in the air. Before we know it, summer’s green will fade and we’ll be enjoying the gorgeous vivid colors of autumn.
Here in Ohio, we like to start the fall festivities a bit early by baking yummy pumpkin treats and even starting the season right by enjoying lots of warm soup recipes.
While I’m a fan of those seasonal delights, I also love to keep it simple by baking some of my family’s all-time favorite cookies. It isn’t that my family isn’t adventurous or creative, we’re both, but we also tend to stick with the same few favorite cookies as desserts.
One such favorite are these white chocolate and macadamia nut cookies.
I love these cookies because they are sweet but not overpowering, and they also make a nice treat to pack with Evan’s school lunch because they don’t make a mess.
I really like macadamia nuts and love to keep a jar of PLANTERS on hand. The first time I tried this recipe, I used part of a jar of PLANTERS macadamia nuts that I happened to have in the pantry and now this recipe is on my go-to list!
Are you as excited for fall as I am? I’d love to hear about your favorite fall recipes!
- ½ cup, butter, softened ½ cup shortening 1 cup packed brown sugar ½ cup sugar ½ teaspoon baking soda ½ teaspoon salt 2 eggs 1 teaspoon vanilla 2 ¾ cups flour 1 12 ounce package white baking pieces or chips 2 cups chopped PLANTERS macadamias
1. Preheat oven to 375 degrees.
2. In a large bowl beat butter and shortening with an electric mixer on medium to high speed for about 30 seconds. Add your brown sugar, granulated sugar, baking soda and salt. Beat ingredients until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the white chocolate pieces, and PLANTERS macadamias.
3. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 9 minutes or just until edges are light brown. Cool on cookies sheets for a few minutes, then transfer to wire racks to cool.
Recipe adapted from Better Homes and Gardens 2012 Best Cookies issue.