On a chilly Saturday night, I got a treatI request from my chief taste tester.. it was also a way to keep our pup in chill mode for a while. (she only got one walk today and was a little wound up). It is amazing how quiet and good she is when I am baking. So I decided on milk chocolate chip macadamia nut cookies. It was one of my favorites from Mrs Fields many years ago. Did you have a favorite from a mall cookie place? My mom and dad loved the peanut butter cookie cups with chocolate frosting. I always remember when my mom and I would leave the McKinley Mall in Buffalo, after a day of shopping, that we always stopped to bring those cookies home to my dad.
I used a mixture of all purpose flour and cake flour, but you can use entirely all purpose flour.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. If you pour it dorectly into the cup, you pack it in..resulting in too much flour and a dry cookie. Also. preheat your oven for 20 minutes before baking so it cycles to the right temp.
- 1 cup butter, cold, shredded with a cheese grater
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 cup cake flour
- 1 tbs cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 bag milk chocolate chips (10 to 12 oz)
- 1 cup macadamia nuts
Directions – preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. In a bowl, cream butter brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips and nuts. Divide evenly into 16 pieces of dough and shape each into tall mounds. Stagger mounds on prepared sheet. Bake 9 to 12 minutes, until you see golden patches on top. They may seem a little doughy, but they will continue to firm up once removed from the oven. Let set on sheet for a half hour before eating. (Rob could only wait 10 minutes!). Cool completely. Store in covered container.
Thank you for stopping by today. I hope you have a wonderful day filled with happiness and joy. And Go Bills!