WHITE CHOCOLATE RASPBERRY MACADAMIA COOKIES
I opened up my pantry today and saw a nice set of macadamia nuts sitting on the shelf. Right underneath it, there were some dried raspberries as well, and then my mind started to get thinking. Thus, white chocolate raspberry macadamia cookies were born.
(Makes around 2 dozen cookies)
~ 1/2 cup butter
~ 3/4 cup white sugar
~ 1 egg
~ 1 tbsp vanilla extract
~ 1 1/4 cup all-purpose flour
~ 1/2 tsp baking soda
~ 1/2 tsp salt
~ 5 oz small white chocolate chunks
~ 4 oz macadamia nuts, partially crushed
~ 2 oz dried raspberries, chopped
The first thing to prepare for the recipe are the three stars of the show: the white chocolate, macadamia nuts, and dried raspberries. If you buy the white chocolate chunks from the bakery aisle in the store, they are most likely to already arrive in the proper size. The macadamia nuts I put into a Ziploc bag and used a meat tenderizer to partially crush them (not so that they become powder, but just smaller chunks of macadamia nuts to go into the cookie). Chop up some of the dried raspberries into smaller pieces as well. Once that prep work has been finished, go ahead and preheat the oven to 350 degrees.
Take the butter and soften it up in the microwave. Add that to a large bowl along with the sugar, and stir it up. Once those two have been creamed together, add in the egg and vanilla extract along with it. Add in the white chocolate, macadamia chunks, and dried raspberries to that mixture. In a separate bowl, mix together the flour, baking soda, and salt, and then slowly add that to the cookie mixture that we have going. Now, take out an oven sheet (you might need two, and no need to grease them beforehand) and start to distribute the dough using about 1 tbsp per cookie as a rule of thumb. Throw them into the oven for about 10 – 12 minutes. I overbaked my batch of cookies slightly, but they still taste great. Just keep in mind that the cookies will harden up just a bit after they cool down.