Look no further for the best White Chocolate Chip Macadamia Nut Cookies recipe! This one makes the most soft and chewy cookie and everyone I know loves them!
These White Chocolate Chip Macadamia Nut Cookies will forever be near and dear to my heart. My brother and I hated chocolate growing up, so while our other siblings were munching on regular chocolate chip cookies after one of my dad’s baking sprees, we would be wallowing in self pity in the corner. {Dramatic much? Ha!} Because my mom is an angel on earth, she started making us these White Chocolate Macadamia Nut Cookies and we both will still pick these over almost any other cookie to this day. They are buttery, soft, and so chewy, making them simply amazing!
My mom would actually double the recipe for them, so we felt like we had White Chocolate Chip Macadamia Nut Cookies coming out our ears! She would use what felt like every inch of counter space in our kitchen, waiting for them to cool. We loved it. We still ask her to make them for us when we go home to visit. Few things in life can compare to a visit back home to a batch of warm, fresh cookies!
HOW TO MAKE WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES
- Mix the wet ingredients together.
- Add the dry ingredients to the mixture.
- Form into balls and place on a cookie tray.
- Bake for 8-10 minutes.
- Let cool on cooling rack. {Or don’t, because they’re delicious while still warm.}
White Chocolate Chip Macadamia Nut Cookies
Look no further for the best White Chocolate Chip Macadamia Nut Cookies recipe! These ones are soft and chewy and everyone I know loves them!
Ingredients
- 1 cup butter softened {I use salted}
- 1 cup white sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1-3/4 cups all purpose flour
- 1 3.4 oz pkg. vanilla pudding mix dry
- 2-1/2 cups old fashioned oatmeal
- 12 oz bag of white chocolate chips
- 1/3 cup chopped macadamia nuts
Instructions
-
Preheat oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper or a Silpat.
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Cream together the butter and sugars on medium speed for about 3 minutes.
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Scrape the sides and then add the eggs and vanilla.
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In a separate bowl, mix together the salt, baking powder, baking soda, flour, vanilla pudding mix, and oatmeal.
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Add the dry ingredients to the wet ingredients and mix until well combined, scraping down the sides occasionally.
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Add the white chocolate chips and macadamia nuts and mix until just combined.
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Roll the dough into 1-inch balls and place on the prepared cookie sheet.
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Bake for 8-10 minutes.
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Transfer to a cooling rack and let cool. Serve and enjoy!
You might also like these recipes:
White Chocolate Reese’s Muddy Buddies
Perfect Chocolate Chip Cookies
White Chocolate Puff Corn
White Chocolate Brownies
Toffee Glazed Macadamia Nuts
White Chocolate Peanut Butter Cookie Clusters
Sarah! OMG! These look delicious!!! And, BTW, I totally agree. I like a little bit of chocolate but not tons. I CAN NOT stand chocolate cake or chocolate ice cream. Way too much chocolate!
Those look so great! Megan
Oh my gosh these look soooo good! My favorite type of cookie, so I’m bookmarking this for sure! Thanks for the recipe.
These are some of my absolute favorite cookies!!
YUM!!!!! Thanks for sharing with Simply Delish.
THis flavor combo has always been my favorite cookie! You did a fantastic job on these, they look wonderful!
Thanks for linking to Take-A-Look Tuesday – – you were featured today!!
–Mandy, http://www.SugarBeeCrafts.com
I’m loving the flavor of these cookies! Thanks for sharing at All My Bloggy Friends last week. I’m looking forward to seeing what you’ll share this week! Jamie @ Love Bakes Good Cakes
These look great. White chocolate chip mac nut is my hubbys favorite. I bet the addition of the pudding makes them really moist.
Love all you blog pictures too. They are great.
do you change anything for utah altitude?
These cookies are incredible! I cannot say enough good about them!
Such a perfect flavor combination in a cookie.
Will this recipe work at 7,180 elevation? If not, are there adjustments that can be made? Thanks a bunch!