1 1/2 c Unsalted butter softened
1 c Sugar
1 c Brown sugar firm packed
3 Egg
3 ts Vanilla
3 c All purpose flour
1 1/2 ts Baking soda
3/4 ts Salt
19 1/2 oz White chocolate, chopped
2 1/4 c Macadamia nuts, halved
BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO
SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND
SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE
CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY
GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375
DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON
COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY.
STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES
UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)
Yields
3 Dozen