Cooking web notes

This is a great cookie to make all year long but it happens to be one of our favorites during the holiday season. You will always find it on my holiday baking list. The trick to getting them to come out soft and chewy is to remove them from the oven a minute before the recommended baking time ends. I also use the Tupperware Silicone Nonstick Baking Mat so that I don't have to grease my cookie sheets and my cookies get evenly browned.

White Chocolate Chip Cookies With Macadamia Nuts

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
1 teaspoon vanilla extract
2 eggs (well beaten)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
1 bag white chocolate chips (morsels)
1 small jar macadamia nuts, chopped

Preheat your oven to 350 degrees. In a large bowl, cream together the butter, granulated sugar, brown sugar and vanilla extract until smooth and creamy. Slowly beat in the 2 eggs. In a medium-sized bowl, combine the all-purpose flour, baking soda and salt. Slowly add the flour mixture to the first bowl, mixing in between each addition. If the mixture gets too thick, stir by hand until ingredients are well combined. Stir in the white chocolate chips and chopped macadamia nuts.

Drop by rounded teaspoonfuls onto a cookie sheet lined with the Tupperware Silicone Wonder Nonstick Baking Mat. Bake for 10 minutes or until the cookies are done. Remove from oven and cool on a wire rack. Store cookies in an airtight canister.