I made another trip to Aldi this past week, and was once again blown away by the great prices and quality of products. I was a skeptic, but am a total new fan. I found a super deal on a beautiful bag of roasted, salted Macadamia nuts. I also bought some of their white chocolate chips knowing exactly the cookie I wanted to bake this week!
It was so hard not to eat all of those wonderful macadamia nuts before coarsely chopping them and adding them to the cookie batter!
I can’t swear to you that the whole 10 oz. bag was used in this recipe as it is likely a bit less from my lack of willpower, but these cookies still turned out to be one of my top faves! I must give them away before I eat too many. Luckily that is not a problem this week as there are plans for these tempting treats.
Here is my simple, classic recipe.
Jodi's White Chocolate Macadamia Nut Cookies
- 1 lb. (4 sticks) softened salted butter
- 1 1/2 cups white sugar
- 1 1/2 cups packed brown sugar
- 4 eggs
- 2 tsp pure vanilla extract
- 2 tsp salt
- 2tsp baking soda
- 5 cups flour
- 1 10 oz bag macadamia nuts (more or less), coarsely chopped
- 1 12 oz bag white chocolate chips
Blend butter and sugar until creamy with electric mixer on high speed for approximately 2 minutes. Add eggs, one at a time, and continue beating. Add vanilla, then salt and baking soda. Turn mixer to low. Slowly add flour, and mix just until fully incorporated. Gently fold in macadamia nuts and white chocolate chips with wooden spoon or spatula. Refrigerate dough at least 2 hours or up to 2 days.
Preheat oven to 375 degrees F. Roll refrigerated dough into 1″ balls. Place on backing stone or cookie sheet. Flatten slightly. Bake approximately 10 minutes until golden brown.
These cookies freeze well, and defrost quickly, so I store in Ziploc bags in the freezer.
Cheers & Hugs,
October is #NationalCookieMonth!