Hubby's favorite cookies are white chocolate chip macadamia nut ones. He adores them. Any time he came home for a visit while in the Marine Corps, we'd get a couple packs of those Pepperidge Farm tahoes. So when Christmas cookie time rolled around and I asked him if he'd like me to make any special cookies, I wasn't the least surprised at his request. I did a quick search to see if I could find a copycat recipe for the PF Tahoes, but I didn't find one. Instead, I came across this one, which was a winner.
Unfortunately, during my Christmas cookie weekend, I didn't snap any photos. No big loss, as these cookies aren't much to look at it. But what they lack in looks, they make up for in taste.
White Chocolate Chip Macadamia Nut Cookies
- 1 cup butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coarsely chopped macadamia nuts
- 1 cup coarsely chopped white chocolate
Preheat oven to 350F.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
Bake for 10 minutes in the preheated oven, or until golden brown.
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