White chocolate macadamia nut cookies

I came home the other day to find a bag of Pepperidge Farm white chocolate macadamia nut cookies aka Tahoe. So of course I had to eat a couple. These cookies are my sister's favorite so she buys them every once in a while and I sneak some. I might have eaten one of the last ones, so I felt like I had to make it up to her.

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I found a white chocolate, cranberry macadamia nut cookie recipe on Bon Appetit's website that was made by Tyler Florence. I adapted them to be gluten free and cranberry less. Sorry Tyler, I'm not a fan of cranberries in my cookies. 

In order to make these delicious white chocolate macadamia nut cookies you will need: 

  • 1 cup butter 
  • 1 cup brown sugar (packed)
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3 cups gluten free flour (I used Pillsbury's gluten free flour…Loved it!) 
  • 1 teaspoon salt
  • 1 teaspoon baking soda  
  • 1 1/2 cup white chocolate (You can use chips or buy some white chocolate and chop it up into pieces)
  • 1 cup macadamia nuts (chopped)

Preheat your oven to 350 degrees F. In a mixer, cream the butter and sugar until incorporated. In a separate bowl mix the dry ingredients and set aside. In the bowl of the mixer add in the eggs one at a time. Then add vanilla extract.  Make sure to scrape the bowl that way everything is mixed thoroughly. Add in your dry ingredients slowly, in order to prevent getting flour everywhere. While this is mixing for a minute or two, chop up your white chocolate and macadamia nuts if you haven't already. If you still aren't done chopping up your last ingredients turn off the mixer to prevent over mixing. Even though it is gluten free flour you can still over mix. Lastly stir in the white chocolate and macadamia nuts.

Line a baking sheet with parchment and scoop the cookie dough. Gently pat down the cookies. A tray can hold quite a lot since they don't spread so much.

Bake for about 12-15 minutes. *You really just want to set your timer in increments because you're using gluten free flour, everything tends to bake differently. This also can be the case if you're using a different type of gluten free flour which is totally fine. Just keep an eye on your cookies. I suggest you put a timer for three minutes first to see how they are doing and then add more time.*

*Note this recipe makes A LOT of cookies approximately two dozen you might want to half the recipe if you don't want to be flooded with cookies. Or you can make this big batch and share your wealth of cookies with others. That's what I did. 

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