Yes, I have more of those than I would like to do share, but I figure most of you only want to read about things that turn out, not the things that don't! Let me know if you feel otherwise...tee hee.
Anyhow, for the goodie plates, I was attempting to make the peppermint bark that turned out so beautifully last year. Well, white chocolate chips are fickle. You can't get any moisture in them or they won't melt all nice and smooth. I think that some of the steam from the double boiler snuck in, as the white chocolate chips got half melted, half chunky, and just plain icky. Not what you want when making peppermint bark. So I scrapped the peppermint bark idea during Operation: Goodie Plates Baking. However, because I am
Well that something else was repurposed for one of my favorite cookies, White Chocolate Chunk Macadamia Cookies.
I used to buy the Otis Spunkmeyer version of these in our high school student store at 4/$1.00. I bought these nearly everyday--I switched it up with the jumbo size doughnuts from the cafeteria. I know. How I was ever a size 2 is beyond me. Anyhow, I must digress...
While I don't have the metabolism I did back in high school, I still love, love, love these cookies. Of course I did attempt to make this sweet treat a little healthier with some not as refined indgredients. And for the record, Hubs hasn't stopped talking about them since. He loved that the cookie dough wasn't overly sweet, which was complimented with the super sweet white chocolate chunks.
There you have it, the thoughts and opinions of my official taste tester. And yeah, the unofficial taste tester's comments were, "Dat good, Mommy!"
White Chocolate Chunk Macadamia Cookies
2/3 cup butter, room temperature
1 1/4 cup sugar (mine was Rapadura--hence the darker colored cookie)
1 tsp vanilla
1 cup white flour
1 1/2 cups whole wheat flour
1/2 tsp salt
1 tsp soda
1/2 tsp baking powder
12 oz. white chocolate chips or a 12 oz. white chocolate hunk, chopped into chip sized pieces
3/4 cup macadamia nuts, roughly chopped
Cream sugars and butter. Add in vanilla and eggs, mix until smooth. Mix in dry ingredients. Fold in white chocolate chips/chunks and macadamia nuts. Drop by spoonfuls or cookie scoop on cookie sheet. Bake at 350 degrees for 14 minutes--or about 12 if you don't refrigerate. :)
This recipe is linked to:
Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday
Paisley Passions Fun With Food Friday