Heat the oven to 375ºF. 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 vanilla and beat until well blended.
In a small bowl whisk together the flour and baking soda. Add the dry ingredients to the dough in two parts and beat until just incorporated.
Stir in the nuts and white chocolate chips by hand with a rubber scraper or wooden spoon just until incorporated.
Use a medium-sized cookie scoop or tablespoon to drop mounds of dough about 3 inches apart on the 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.
Notes
Tips for customizing white chocolate macadamia nut cookies
Add a little flaky salt to the top before baking
Swap the white chocolate for dark chocolate chips
Toast the macadamia nuts and allow to cool before adding to the dough
Add a handful of dried cranberries with the white chocolate chips and nuts