White Chocolate Macadamia Nut Birthday Cookies!

Today is the birthday of one of my BEST FRIENDS!

She is spending the weekend away hiking in Joshua Tree

and I'm home baking her some yummy cookies!

Last weekend I got the idea to make her cookies

and then blog about it as a way to celebrate her!

So today, this post is about cookies for an amazing gal!!!

For these cookies, I modified my chocolate chip cookie recipe.

Which is the original Tollhouse recipe on the back of the bag.

The only thing I do differently is bake them a few less minutes.

The Goods:

Whole Wheat Flour

Baking Powder

Baking Soda

Sugar

Brown Sugar

Unsalted Butter

White Chocolate Chips

Macadamia Nuts

Vanilla

Eggs

Let butter soften, then beat with mixer.

Add sugar, brown sugar and vanilla then mix.

Add eggs and mix to incorporate completely.

Add the dry ingredients and mix again.

Add your white chocolate chips and macadamia nuts.

And mix one last time - on the slowest speed.

Preheat oven to 375 degrees.

Using a small scooper, scoop cookies onto cookie sheets.

Making sure to leave enough room for them to expand.

Bake for 5 minutes, flip the pan around

and then bake for 2 to 3 more minutes.

Cool on the pan a minute or two,

then finish cooling on a wire rack.

And if you have already made enough but still have more dough,
freeze a tray full of scooped out dough to bake sometime soon!

White Chocolate Macadamia Nut Cookie Recipe

2 1/4 cups whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup sugar

3/4 brown sugar

1teaspoon vanilla

2 eggs

2 sticks unsalted butter

1 bag white chocolate chips

1 cup macadamia nuts - chopped

1. Preheat oven to 375 degrees.
2. Let butter soften, then beat it with mixer.
3. Add sugar, brown sugar and vanilla then mix.
4. Add eggs and mix to incorporate completely.
5. Add the dry ingredients and mix again.
6. Add your white chocolate chips and macadamia nuts and mix one last time - on the slowest speed.
7. Using a small scooper, scoop cookies onto cookie sheets. Make sure to leave enough room for them to expand.
8. Bake for 5 minutes, flip the pan around and then bake for 2 to 3 more minutes.
9. Cool on the pan a minute or two, then finish cooling on a wire rack.