Here’s a treat we always enjoy – White Chocolate / Macadamia Nut Cookies. I don’t make these very often. Usually stick with my Famous Dark Chocolate Chip variety. But every once in a while I switch it up and use the more expensive ingredients in place of regular dark chocolate chips.
It’s pretty simple to do…
Make a batch of Nana’s regular recipe, following the steps exactly, up to adding the chocolate chips. At that point chop 3 squares of Baker’s White Chocolate. Also chop enough Macadamia nuts to make 1/2 to 3/4 cup. (I use a medium size chop for both ingredients, but you can adjust to suit yourself, and probably use white chocolate chips if that pleases your cookie eaters.) Add both to the cookie dough and follow the baking instructions in the recipe. Yummy.
Now here’s the best part. I bake one pan to eat right away and freeze the rest to bake whenever we get a craving for hot cookies. This is the very best idea for our
family of two. Saves lots of $$. No stale cookies, ever. Hot cookies in minutes anytime. I do the same thing with my chocolate chip cookies and Mother’s Sugar Cookies When the tray of little cookie balls are solid, I write the cooking Time and Temp on a freezer bag and throw ‘em in. They’ll last about two months in the freezer. Yeah, right! As if….