Macadamia Nut and White Chocolate Chip Cookies
If you're craving cocoa, try this same recipe with semisweet or milk chocolate pieces instead of white chocolate.
Source: Better Homes and Gardens
Ingredients
Directions
Chocolate Chip Cookies:
Prepare as directed, except substitute semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces for the white baking pieces; omit macadamia nuts, and, if desired, stir in 1-1/2 cups chopped walnuts, pecans, or hazelnuts (filberts), toasted, with the chocolate pieces.
To Store:
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Per Serving:
99 calories; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 11 mg cholesterol; 45 mg sodium. 35 mg potassium; 13 g carbohydrates; 0 g fiber; 8 g sugar; 1 g protein; 0 g trans fatty acid; 49 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;