Sunday, September 6, 2015

Recipe: White Chocolate Macadamia Nut Cookies

Have you tried the White Chocolate Macadamia Nut Cookies from Subway? Their cookies are perfectly balanced - soft, thick and chewy filled with the crunch of macadamia nuts. I always prefer firm yet almost crisp-free cookies. Here's a recipe, which is the best knock-off that has the same taste and soft texture of the much-loved Subway cookies. I could find every excuse to always bake a batch of these delicious treats!

Total time: 30 minutes
Makes: 2 dozen cookies (depending on the size)

2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup unsalted butter
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs
1 tbsp vanilla extract
1 1/2 cups macadamia nuts, coarsely chopped
2 cups white chocolate chips

Preheat oven to 325°F.

Line baking sheet with parchment paper.

Measure flour, baking soda and salt in a large bowl and blend together. Set aside.

In a mixing bowl, cream together the melted butter, brown sugar and granulated sugar until smooth. Add eggs one at a time, then stir in the vanilla extract.

Gradually add the flour mixture into the mixing bowl until dough will be stiff.

Mix in the white chocolate and macadamia nuts with a rubber spatula.

Gather dough into a loose ball and place on prepared baking sheets. Space evenly to allow for spreading.

Bake for 12-15 minutes or edges are slightly browned. The centers should appear very soft and puffy
Be careful not to overbake these cookies!

You can store the cookies in an airtight container or plastic bag to stay soft and moist for up to 10 days. Enjoy your legitimate reason to cheat on your diet with these lusciously rich cookies!

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