MacAdamia/Raspberry/White Chocolate Cookie
Yield
1 dozenPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
|
|
| ⅓ | cup |
brown sugar
packed |
*
|
| ⅓ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 8 | ounces |
white chocolate chips
or white solid chocolatechopped |
|
| 1 | cup |
macadamia nuts
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
|
|
| 79 | ml |
brown sugar
packed |
*
|
| 79 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 231.2 | ml/g |
white chocolate chips
or white solid chocolatechopped |
|
| 237 | ml |
macadamia nuts
chopped |
*
|
Directions
Cream butter and sugars.
Add egg and beat in.
Add vanilla and raspberry jam.
Mix well. Mix together flour and baking soda.
Gradually add flour mixture to batter.
Stir in nuts and chips.
Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2 inches apart.
Bake at 350℉ (180℃) for 8 to 10 minutes.
Don't overbake.
Cool on racks.
