Tag Archives: macadamia

Milk Chocolate Chip cookies with finely ground macadamia nuts

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I thought it was time for another batch of  chocolate chip cookies.  These are made with milk chocolate chips and finely ground macadamia nuts (I actually ground them in the food processor a little too long, so they were more like a nut butter 😀)

I recommend chilling the individual mounds of dough.  for a few hours or freeze them for 30 to 60 minutes to keep them from spreading. 

I used butter flavor crisco.  You can use regular crisco or butter if you prefer.

Also, you can use a different type of nuts or none at all.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, preheat your oven before baking.

  • Ingredients list
  • 1 cup butter flavor crisco
  • 1/2 cup sugar
  • 1 1/4 cups brown sugar (firmly packed into measuring cups)
  • 2 eggs
  • 1 tbs vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1 tsp salt
  • 2 cups milk chocolate chips
  • 1 cup macadamia nuts (finely ground)

Directions – in a bowl, cream butter crisco, brown sugar and sugar.  Add eggs and vanilla.  Fold in dry ingredients.  Blend in chips and nuts.  Scoop out 1/4 cups dough.  Chill a few hours. (I froze mine for an hour to speed up the process).  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on sheet. 

Bake 12 to 13 minutes, no longer.  Cookies will be gushy, but bottoms will be golden brown.  gentlt press extra chips on top of cookies.

  Pop cookies in fridge to firm them up.  Store in covered container.

Thanks so much for stopping by today!

Milk chocolate chip macadamia nut cookies

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Milk chocolate chip macadamia nut cookies

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.

Yum!
  • Ingredients
  • 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
My ode to Mrs Fields

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!

White chocolate chip macadamia nut cookies

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White chocolate macadamia nut cookies

This recipe is courtesy pf a request I received on Twitter. White chocolate chip cookies with macadamia nuts. You can, of course, sub in another type of nut, or leave them out. I also “frosted” the bottoms of the cookies with melted milk chocolate. You’re welcome.

Reminders – 1) spoon your flour from your flour container into your measuring cup, so you get the correct amount. If you pour the flour directly into the cup, you get too much of it and the result can be a dry cookie. A grave offense, if you ask me. 2) chill your cookie dough at least an hour. It keeps the cookies from spreading too much. 3) preheat your oven to 350 degrees for 20 minutes before baking. Ovens cycle through different temps and usually 20 minutes is enough time to get to the right temp

  • Ingredients
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 2/3 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1/2 cup macadamia nuts, chopped
  • 1 1/2 cups white chocolate chips

Directions – cream butter, brown sugar, and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips and nuts. Divide dough into 16 pieces and form mounds.

A cookie mound

Chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies on the sheet. Bake 11 to 13 minutes. (Light golden spots on top). Cool completely. Optional -in a microwave safe container, combine 1 cup chocolate chips and 1 tbs oil. Microwave in 30 second increments until you can stir smooth. Frost bottoms of cookies. Let set, upside down, until chocolate has hardened. Store in covered container.

Frosted with melted chocolate

Remember to be kind. These are really tough times for a lot of people. You never know what people might be going through. You would want to be shown the same grace and kindness. Sending love your way.