I think Facebook was created so people could complain about the weather. It’s too hot… too cold… too snowy… it’s raining?!
I think I’d be happy with two or three seasons a year, but seriously, let’s not complain about the weather on Facebook. That’s what blogs are for! Just kidding. I’m freezing cold two-thirds of the year and it doesn’t help that I can never remember to put on socks. When I change Lola’s diaper I always hear, “Mama has cold hands!” But I live where I live and come winter (sometimes fall), things get real.
These cookies might help. They’re like a mini vacation in your mouth. The macadamia nuts make them a little tropical and the white chocolate chips can do no wrong. If you wanted to try making these with coconut oil instead of butter let me know how that turns out, because we might be best friends.
White Chocolate Chip Macadamia Nut Cookies
Adapted from How to Cook Everything
2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt (if using unsalted butter)
1 teaspoon vanilla
1 cup white chocolate chips
1 cup macadamia nuts, roughly chopped
Heat the oven to 375. Line a large baking sheet with parchment paper or a silpat. In an electric mixer, or by hand in a large bowl, cream together the butter and sugars. Add the eggs and beat until well blended.
In a small bowl whisk together the flour, baking soda, and salt (if using). Add the dry ingredients to the dough in two parts and beat until incorporated. Add the vanilla and stir in the nuts and white chocolate chips by hand.
Use a medium-sized cookie scoop or tablespoon to drop mounds of dough about 3 inches apart on prepared baking sheet. Bake until lightly browned, about 10 minutes. Let cool on the baking sheet a few minutes, then transfer to a cooling rack to cool completely. Store in an air tight container at room temperature for up to 2 days.