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Double Chocolate Macadamia Nut Cookies
1/2 cup butter, room temperature
1/2 cup butter flavored shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon chocolate extract (optional)
1 1/2 cups all purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips
1/2 cup chopped macadamia nuts
Preheat the oven to 375F. Line a baking sheet with parchment paper.
In a large bowl, cream togethre the butter and shortening until smooth. Add the granulated and brown sugar and beat until well blended. Beat in the egg, vanilla extract, and chocolate extract until smooth. Add the flour, cocoa powder, baking soda, and salt, and beat until just combined. Stir in the chocolate chips and macadamia nuts.
Scoop the dough into tablespoon size balls and place on the prepared baking sheet. Using your fingers or the bottom of a glass, press the cookies to flatten them into disks. These will not spread much. Bake in the preheated oven for about 8 to 9 minutes, or until just set (they will look slightly puffy and underdone). Remove cookies from the oven and let cool for several minutes on the pan. Transfer to a cooling rack to cool completely. Makes about 40 cookies.
Enjoy! -Cardamommy
I've never been a "can't live without" snickerdoodles fan. In fact, I can count the number of times I have made them on one hand. Don't get me wrong, I definitely like snickerdoodles, they just don't ever come to my mind when I think about what kind of cookies to bake. I do adore white chocolate and cinnamon together, as evidenced by this cake, and couldn't resist adding some white chocolate chips to my snickerdoodles. Then I decided, why stop there? Let's really make these cookies over the top and add macadamia nut. This is definitely my new go to snickerdoodle recipe, with or without white chocolate chips and macadamias. It is probably the best incarnation I have ever tasted. The addition of vegetable shortening, instead of all butter lets these cookies spread the perfect amount, and the Vietnamese cinnamon is perfectly strong and sharp. Absolutely delicious. One quick note: there is no vanilla in these cookies. This is not a mistake. I may have panicked a little when I left out vanilla, but trust me, it is a good choice.
White Chocolate Macadamia Nut Snickerdoodles
1/4 cup granulated sugar
1 Tablespoon Vietnamese cinnamon
1/2 cup (1 stick) butter, room temperature
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
2 eggs
2 1/2 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
3/4 cup chopped macadamia nuts
Preheat the oven to 375F. Line a baking sheet with parchment paper. In a shallow dish, combine the 1/4 cup sugar and cinnamon. Set aside.
Cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs until incorporated. Add the flour, cream of tartar, baking soda, and salt and beat until just combined. Stir in the white chocolate chips and macadamia nuts.
Using a 2 tablespoon cookie scoop, scoop the dough into balls and roll in the cinnamon sugar mixture until completely and evenly coated. Place cookie dough balls on the prepared baking sheet. Bake the cookies for about 12 minutes, or until the edges are very lightly browned and the center is just set but still soft and puffy. Remove cookies from the oven and let cool on the pan for about 5 minutes. Transfer cookies to a cooling rack to cool completely. Makes 24 cookies.
Enjoy! -Cardamommy
This recipe may be my newest very favorite oatmeal cookie recipe. I don't have very many tried and true oatmeal cookie recipes. I've just never had very much luck in that department. We have quite a few recipes here with oatmeal in them, but not so many truly oatmeal cookies. This one is totally a winner though. I may even repeat this one. The triple berry blend is a slightly different twist instead of using raisins. The white chocolate chips and macadamia nuts keep this cookie tasting a bit lighter, and let my secret ingredient really shine through. Chinese Five Spice. Yep, I am all over that spice right now. I am using it in everything. Can't get enough. And it tastes amazing in these fabulous cookies!
Triple Berry Oatmeal Cookies
1 cup butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 Tablespoon honey
2 teaspoons vanilla extract
2 1/2 cups quick oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Chinese Five Spice
1 1/4 cup (5 ounces) dried mixed berries (cranberries, blueberries, cherries)
1 cup white chocolate chips
1/2 cup chopped macadamia nuts
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, honey, and vanilla until well blended. Add the quick oats, flour, baking soda, salt, and Chinese five spice, and beat until just combined. Stir in the mixed berries, white chocolate chips, and macadamia nuts until evenly distributed.
Using a cookie scoop, scoop the dough and drop about 2 inches apart onto the prepared baking sheet. Bake for about 12 minutes, or until the cookies are browned on the edges and just set in the center. Let cookies cool on the pan for 3 to 4 minutes, then transfer to a cooling rack to cool completely. Makes 2 1/2 dozen cookies.
Enjoy! -Cardamommy
Some time ago, my sister requested that I recreate a Lemon Coconut White Chocolate Chip cookie that she loves from Paradise Bakery. I was totally up for the task, but had never had one before. Thankfully, my sister was so desperate for me to recreate these cookies at home, she flew 1000 miles to bring me a sample. Now that's dedication. She claims that she was actually here to visit us, but....she also really loves these cookies.
So, after two attempts, I totally nailed this one down. These cookies are totally amazing. "Totally Wicked", as my 3 year old Hungry Puppy likes to say. I can down a large number of these in a small amount of time. In fact, I am sending the remaining cookies 1000 miles back to my sister for Christmas. These cookies are crisp and lemony and a little bit sandy. We added coconut because we couldn't resist.
Lemon White Chocolate Coconut Macadamia Cookies
2 cups shortening
1 cup granulated sugar
1 cup powdered sugar
Finely grated zest of 1 lemon
2 teaspoons lemon extract
1 egg
3 3/4 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 bag (11.5 ounces) bag white chocolate chips
1 cup (5 ounces) chopped macadamia nuts
1 cup shredded coconut
Preheat the oven to 375F. Line a baking sheet with parchment paper.
Cream together the shortening, granulated sugar, powdered sugar, and lemon zest. Scrape down the sides of the bowl with a spatula, then add the lemon extract and egg. Beat until completely incorporated. Add the flour, baking soda, baking powder, and salt, and beat until just combined. Do not overbeat, as you don't want these cookies to be tough. Stir in the white chocolate chips, macadamia nuts, and coconut.
Scoop dough with a 2 tablespoon cookie scoop and place on the prepared baking sheet, about 2 inches apart. Flatten each dough ball with the palm of your hand. Bake the cookies for 10 to 11 minutes, or until the centers are set. The cookies should not be browned. Remove the cookies from the oven and let cool on the pan for several minutes before transferring to a cooling rack to cool completely. Makes 36 cookies.
Enjoy! -Cardamommy
