White Chocolate Chip Cookie with Macadamia Nuts

Directions

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 ⅓ CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 INCHES 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. )