A delicious cookie with chunks of white chocolate and macadamia nuts. A great combination.

Donna
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream butter and shortening; gradually add sugars, beating well at medium speed with an electric mixer. Beat in egg and vanilla. Combine flour, soda, and salt; stir into creamed mixture. Stir in white chocolate and macadamia nuts. Chill dough for 1 hour.

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  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Drop dough by heaping tablespoonfuls 3 inches apart onto prepared cookie sheets.

  • Bake for 12 to 14 minutes in preheated oven. Cookies will be soft. Cool slightly on cookie sheets; transfer to wire racks to cool completely.

Nutrition Facts

237 calories; 14.7 g total fat; 20 mg cholesterol; 145 mg sodium. 24.8 g carbohydrates; 2.3 g protein; Full Nutrition

Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/07/2006
So good!! These cookies have always been a favorite and I happened to eat one at Subway the other day and it sent me on a mission to find a great recipe--and this is it! They are the best looking and tasting cookies I've ever made. Next time I will take them out a little sooner than I think they should--to make a softer cookie but even though I don't like cookies on the crispy side I love these! I'm so glad I tried this recipe first! I've made cookies with white chocolate chips before and the chopped white chocolate bar/almond bark makes a big difference! Read More
(23)

Most helpful critical review

Rating: 2 stars
08/13/2003
Very dissapointed. A very greasy cookie. Would not recommend trying. Read More
(5)
75 Ratings
  • 5 star values: 54
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
04/07/2006
So good!! These cookies have always been a favorite and I happened to eat one at Subway the other day and it sent me on a mission to find a great recipe--and this is it! They are the best looking and tasting cookies I've ever made. Next time I will take them out a little sooner than I think they should--to make a softer cookie but even though I don't like cookies on the crispy side I love these! I'm so glad I tried this recipe first! I've made cookies with white chocolate chips before and the chopped white chocolate bar/almond bark makes a big difference! Read More
(23)
Rating: 5 stars
04/07/2006
So good!! These cookies have always been a favorite and I happened to eat one at Subway the other day and it sent me on a mission to find a great recipe--and this is it! They are the best looking and tasting cookies I've ever made. Next time I will take them out a little sooner than I think they should--to make a softer cookie but even though I don't like cookies on the crispy side I love these! I'm so glad I tried this recipe first! I've made cookies with white chocolate chips before and the chopped white chocolate bar/almond bark makes a big difference! Read More
(23)
Rating: 5 stars
11/02/2007
The best cookies I've ever made...we ate a whole sheet of them that night! I used baking powder instead of soda by accident and omitted the nuts.I also didn't chill the dough and even with minor changes they came out great.We took them out when the edges started to brown and they were perfect I even overcooked one batch by 3-4 minutes and they were still very good. Read More
(20)
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Rating: 5 stars
10/29/2003
This cookie was excellent!! Here's an idea for this recipe too: add in 10 oz. of Ghirardelli White Chocolate chips (instead of other white chocolate component) and add about 1 tbs. of fine grounds of macadamia nuts! It is delicious! Kids have fun making them too! Read More
(14)
Rating: 4 stars
10/27/2003
These cookies are a lot like the Subway cookie. Really good. Read More
(11)
Rating: 5 stars
05/04/2003
A very good recipe for White Chocolate Chunk and Macadamia cookies! I baked them 10-12 minutes to make them more chewy rather than on the crispy side. Read More
(11)
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Rating: 5 stars
11/29/2010
These are awesome. I use less than 10 ounces of chocolate... because that just seems excessive in relation to the amount of dough. I used 8 ounces this time. Whenever a recipe says to chill for on hour I chill overnight. It doesn't hurt and it usually helps by making the cookies spread out less. Chilling overnight might help those who say they turned out too flat. I have made them twice and everyone loves them. Way better than the Subway ones which I love! Read More
(7)
Rating: 5 stars
02/20/2008
My family loved these cookies...they did spread a little too much for my liking but that is b/c I missed the part about chilling the dough first. Read More
(6)
Rating: 2 stars
06/24/2003
I tried this recipe and the cookies tasted great but they were much too thin and frail. They tended to fall apart when removing from the cookie sheet. Read More
(5)
Rating: 2 stars
08/13/2003
Very dissapointed. A very greasy cookie. Would not recommend trying. Read More
(5)