Somehow, the longer I go between making posts, the harder it gets to break the silence and post something new. I don’t have a good excuse. I made these cookies for the first time just before Christmas. I made them for the second time last week, so I think it’s way past time to share them with you.

Before Christmas I had bought a bag of chopped macadamia nuts and a bag of white chips, so I did a quick Google search for White Chocolate Macadamia Nut Cookies, found a recipe labeled “The Best White Chocolate Macadamia Nut Cookie Recipe” and said OK! Good enough for me!

And they were. Quite delicious little cookies, they were a big hit with my family at Christmas and an even bigger hit with my coworkers last week. This recipe came out to nearly three dozen cookies using my cookie scoop so there are plenty to share!

Let’s get started.

You’ll need: Butter, sugar, brown sugar, vanilla, salt, eggs, flour, baking soda, white chocolate chips, and macadamia nuts

In a large bowl, add 1 cup of softened butter

1 cup of sugar

3/4 cup packed brown sugar

2 teaspoons of vanilla

and 1/2 teaspoon of salt.

Using an electric mixer, beat until creamy.

{{At this point there should be pictures of adding eggs, but I forgot to TAKE those pictures, sorry!}}

Add the eggs, one at a time, beating well after each addition.

In a smaller bowl, add 2 1/2 cups flour

and 1 teaspoon of baking soda.

Give it a quick stir to combine and then…

Gradually add the flour mixture to the butter mixture…

… until well blended.

Add the white chocolate chips. The recipe calls for 10oz, but I saw no reason not to add the entire 12 oz bag.

And 1 cup of macadamia nuts. (And did you know there is no ‘e’ anywhere in the word macadamia? Cause I keep trying to put one in there, and my spell check keeps yelling at me!)

Stir those in until they are well distributed.

Drop by rounded teaspoonfuls onto an ungreased cookie sheet.

Bake at 375 degrees for 8-10 minutes or until set.

Let cool for a couple minutes, and then remove the cookies to a wire rack to cool completely.

Then enjoy! And for the sake of your hips, please share with others. They’ll love you for it. (Your hips and your friends!)

White Chocolate Macadamia Nut Cookies
Source: Whipped

1 cup butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups all purpose flour
1 teaspoons baking soda
10 ounces white chocolate (chips or bars cut in chunks)
1 cup macadamia nuts, chopped into chunks

Directions:

Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.

Today’s recipe is not exactly fine dining. What it is, however, is super easy and very tasty. I know there are some scalloped corn recipes out there that call for fresh corn, and all that, but this is not one of those recipes. This is a typical “open cans and boxes and mix them together” sort of thing. If I’m making this dish, it’s probably for a family gathering (such as last Thanksgiving, when I took these pictures). There are quite a few of us, so I double the recipe and make it in a 9×13 pan. The pictures and descriptions are for the doubled recipe, but if you’re serving a smaller group, you’ll probably want to make just the single recipe, and I’d suggest an 8×8 pan instead.

Creamed corn, margarine, Jiffy corn muffin mix, onion, egg, salt

In a bowl, add 2 cans of creamed corn

2 sticks of margarine

Diced onion

2 eggs

2 cups, 4 tbs of Jiffy cornbread mix

1/2 cup water

and salt to taste.

Mix it all up

and pour into a 13×9 pan.

Bake at 350 degrees for 40 minutes or until browned and cooked through. Mine was a little undercooked in this picture, but I was out of time!

Scalloped Corn
Doubled recipe for a 13×9 pan

2 cans of creamed corn
2 sticks of butter or margarine
2 eggs
Onion, diced
2 cups and 4 Tbs. Jiffy cornbread mix
1/2 cup water
salt to taste

Mix together, and bake at 350 degrees for 40 minutes until browned

I really don’t know what has taken me so long to write about these cookies. Except that maybe Jenn is a lazy Cook! The information on Flickr tells me that I baked these cookies on October 19th! Oh my word! I knew I still had a few recipes lingering in the drafts folder from Thanksgiving or Christmas, but I didn’t realize this one had been wallowing for quite that long. Especially since these cookies were GOOD. I brought them to work with me (as I do with most baked goods because I live alone, and my thighs just do not need that), and everyone who tried them raved about them. I even got scolded by my dentist– for not bringing some in to share!

I found this recipe on the back of the bag of toffee chips. Let’s get started!

You’ll need: Flour, brown sugar, peanut butter, shortening, milk, vanilla, egg, baking soda, salt, and chocolate covered toffee chips

Start with 1/2 cup of shortening. Do yourself a favor and buy the handy little sticks of shortening– MUCH easier for recipes. I didn’t have any, and I was trying to use up this little container of Crisco.

Follow the shortening with 3/4 cup creamy peanut butter

1 1/4 cups packed light brown sugar

3 tablespoons milk

1 tablespoon vanilla extract

Beat until well blended

Add one egg. Clearly, I broke mine while adding it to the bowl.

Beat in the egg until just blended

In a separate bowl, combine 1 1/2 cups flour

3/4 teaspoon baking soda

and 3/4 teaspoon salt

Stir with a whisk to combine

Gradually add to peanut butter mixture

Continue until all of the flour mixture has been combined with the peanut butter mixture.

Add the bag of toffee chips. The recipe indicates to use part of the bag, and sprinkle the cookies with the remaining chips, but that’s just more work. So I added them all to the dough and called it good.

Go ahead and stir those in.

Drop onto an ungreased cookie sheet

Bake at 375 for 7-8 minutes or until set. Don’t over bake them– they’ll be hard as a rock if you do!

Cool for two minutes, then remove to a wire rack to finish cooling. Enjoy!

Heath Bits Peanut Butter Cookies

1/2 cup shortening
3/4 cup creamy peanut butter
1 1/4 cup packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 1/2 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cup Heath milk chocolate toffee bits, divided

Heat oven to 375.
Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda, salt; gradually beat into peanut butter mixture. Stir in 1 cup toffee bits; reserve remainder for topping.
Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved toffee bits. Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool completely.