White Chocolate Macadamia Nut cookies are the only real contender when it comes to wrenching me away from your classic Chocolate Chip cookie. If faced with a choice, I always have to deliberate, long and hard. Usually, the macadamia nut cookies win. But with this special incarnation, I would not be able to resist.
I made a standard recipe of the cookies and then added orange essential oil (though you could use orange extract instead) and grated orange peel. The result is an addictive cookie that makes my list of top ten cookies of all time. I have to warn you that if you make these, you won’t be able to stop eating them. But it’s worth it 🙂
- 1/2 c. one stick butter, room temperature
- 1/2 c. brown sugar packed
- 1/3 c. granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 10 drops DoTERRA Wild Orange essential oil or 1 tsp. orange extract
- 1 Tbsp. fresh orange zest
- 1 3/4 c. flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 c. white chocolate chips
- 1/2 c. coarsely chopped macadamia nuts salted or unsalted, according to your preference
Preheat oven to 325 degrees. Line two baking sheets with Silpat or parchment paper.
Beat butter and sugars until light and fluffy. Add egg, vanilla extract, orange oil (or extract) and mix well.
Add one cup of the flour, along with the baking soda and salt and mix well. Add remaining 1/2 cup flour and mix until incorporated. If necessary, add more flour until the dough is thick and doesn't stick to your fingers when you pinch it.
Add white chocolate chips and macadamia nuts and mix until evenly distributed.
Using a large cookie scoop, place dough two inches apart on baking sheets. Using your fingers, press the sides of the dough in to make the unbaked cookies look like tall rectangles or small pillars. (You just want them taller than they are wide. This will ensure that the cookies maintain a soft, chewy center).
Bake for 12 minutes, until edges just start to brown. Remove from the oven, even though the cookies will look puffy and slightly undercooked. They will finish cooking on the pan outside the oven. After about 10 minutes, transfer to a wire rack to cool completely.
If you want to use stoneware to bake your cookies, you will need to increase the time in the oven. You can also make larger cookies by using a scoop and a half of dough. Make sure there is enough room between cookies for them to spread.