White chocolate macademia nut cookies

1 Servings

Ingredients

Quantity Ingredient
½ cup (1 stick) butter, room temperature
½ cup Solid vegetable shortening
1 cup Packed dark brown sugar
1 cup Granulated sugar
1 Eggs, lightly beaten
2 tablespoons Milk
2 teaspoons Vanilla
2 cups Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
2 cups Quick-cooking oats
12 ounces White chocolate morsels (or chopped white chocolate)
1 cup Coarsely chopped macademia nuts (up to 1-1/2)

Directions

This is an adaptation of a recipe in the Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins (Recipe called for chocolate chips and walnuts rather than the white chocolate and macademia nuts.) Cream butter, shorten, and both sugars until light and fluffy. Add the eggs, milk, and vanilla and beat until blended. Sift the flour, baking powder, baking soda, and salt together and add to the butter mixture. (I use my big Kitchen Aid mixer, and just sprinkle everything in slowly.) Stir just until blended. Stir in the oats, chocolate and nuts.

Refrigerate for 1 hour. (I usually skip this step, and the cookies turn out fine.)

Preheat oven to 350 degrees. Place teaspoons of dough 2 inches apart on greased cookie sheets. Bake until the edges are slightly browned, but the cookies are still very light colored, about 10 minutes. Remove from oven and let cool on the sheets for 5 minutes. Remove to wire racks to cool completely.

Posted to EAT-L Digest 02 Feb 97 by Bodle <bodle@...> on Feb 3, 1997.

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