Several weeks ago, my friend Karen convinced me to sign up for the Great Food Blogger Cookie Swap. I love cookies. I post recipes. So apparently I qualified. (I also love a good charity and this cookie swap benefited a non-profit that funds new therapies used in the fight against pediatric cancer.)
It was win for so many people.
I baked three dozen White Chip Chocolate Macadamia Nut Cookies. My mom sent me this recipe, which I adapted to what I could feasibly do. Sometimes things are too complicated and I will skip recipes – no matter how much I love them. My boy helped me mix everything, and he got to try a couple of cookies before I sent them on their way to New York, Georgia and California. My boy is the best taste-tester when it comes to cookies.
- ¾ cup brown sugar
- ½ cup sugar
- 1 cup butter, softened
- 1 teaspoon almond flavoring
- 1 egg
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup Nestle vanilla morsels
- ¼ to ½ cup macadamia nuts, chopped
- Heat oven to 375 degrees. In a mixer, beat brown sugar, sugar and butter until light and fluffy. Add almond flavoring and egg. Stir in flour, cocoa, baking soda and salt. Stir in remaining ingredients. Drop by tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 12 minutes.
- Makes around 3 dozen cookies.
I actually baked mine at 9 to 9 1/2 minutes – they’re a little softer that way. I also made these cookies for a dinner I hosted this past weekend and they went over SO well!
To store them, I packed them in green containers and used a little washi tape to help liven up my packaging. I wrote the type of cookie on a Project Life card!
What is your favorite type of cookie to bake or receive this time of year?