1 c Plus 2 Tb. All Purpose Flour
1/2 ts Baking soda
1/4 ts Salt
1/2 c Unsalted butter, softened
1/2 c Light brown sugar, packed
1/4 c Granulated sugar
1 lg Egg
1 ts Vanilla
9 oz White chocolate with Almonds
-coarsley chopped
1 c Macadamia nuts
-coarsely chopped
Position two racks in top and bottom thirds of the oven and preheat to
375F. Lightly grease 2 baking sheets. Sift together flour, baking
soda and salt. In large bowl, using a hand-held mixer set at medium
speed, cream butter with the sugars for 2 to 3 minutes, until light
and fluffy. Beat in the egg and vanilla. Reduce speed and beat in the
flour mixture until just combined. Stir in the white chocolate and
macadamia nuts.
Using 1 Tbl. dough, roll dough into a ball between the palms of your
hands. Place the ball on the cookie sheet, leaving 1 inch between the
cookies. Repeat for each cookie. With moistened palm, slightly
flatten the cookies. Bake 9-12 minutes, until lightly golden.
Transfer the cookies to a wire rack and cool completely.
From Mrs. Fields Cookie Book
Yields
30 Cookies