I don't exactly remember the first time I had an Otis Spunkmeyer white chocolate macadamia nut cookie, but I think it might have been at a Subway. I just remember how delicious they always were, fresh out of the oven, warm, gooey, and white-chocolatey. I got a craving for them this week, bought macadamia nuts for the first time ever, and created them based on a recipe for chocolate chip cookies that I found on the internet that came from a Baker's Illustrated cookbook.
2 cups plus 2 Tablespoons all-purpose flour
1 teaspoon baking soda
1/2 cup granulated sugar
1 cup packed brown sugar (dark or light)
12 Tablespoons melted butter
1 egg
1 egg yolk
1 tsp vanilla extract
1 cup chopped macadamia nuts
1 cup white chocolate chunks
Preheat oven to 325. Combine flour and soda with whisk, set aside. With a hand mixer, cream butter and sugars, then add in egg, egg yolk, and vanilla. Add flour mixture in gradually, then stir in the nuts and chocolate chunks. Bake on greased cookie sheet for 10-12 minutes.
I loved these, but I love all cookies, so I'm a little biased. They are just as good as Otis Spunkmeyer's.
I'm in proposal-finishing mode, so that's all you get.
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