PHOTO AND RECIPE SUBMITTED BY: Rosetta Sperring
White Chocolate Macadamia Nut Cookies
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup firmly packed light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 (12 oz) package white chocolate chips
Preheat oven to 375
Sift together flour, baking soda and salt. Cream butter and both sugars until light and fluffy. Beat in egg and vanilla. Gently stir in flour mixture until just combined. Fold in nuts and white chocolate chips.
Drop by rounded tablespoon onto a non-stick cookie sheet about 1” apart. (I use parchment paper when baking cookies. I also use a cookie scoop).
Bake 12 minutes or until golden brown. Transfer cookies to a wire rack and cool.
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