White Chocolate Chunk- Macadamia Cookies
A Betty Crocker betty-crocker-cookies recipe for White Chocolate Chunk- Macadamia Cookies.
Ingredients
- 1 cup packed brown sugar
- 0.5 cup granulated sugar
- 0.5 cup butter or margarine, softened
- 0.5 cup shortening
- 1 tsp vanilla
- 1 egg
- 2 0.3 cup all-purpose flour
- 1 tsp baking soda
- 0.3 tsp salt
- 1 package white baking bars -- cut into 1/4- to 1/2-inch, 6 ounce
Instructions
- 1
chunks 1 (3 1/2 ounce) jar macadamia nuts -- coarsely chopped Heat oven to 350º. Beat sugars, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in white baking bar chunks and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Description: "These gourmet cookie shop favorites are very rich and buttery tasting with a crisp exterior and chewy centers." "© General Mills, Inc. 1998." "30 Cookies" Page 235 Protein; 22g Carbohydrate; 15mg Cholesterol; 97mg Sodium Other Carbohydrates To make White Chocolate Rum-Chunk-Macadamia Cookies, substitute 1 1/2 teaspoons rum extract for the vanilla extract.