When I was a kid we didn’t eat out alot and if we did, we usually went to Subway or Taco Bell, which met our criteria of both fast and inexpensive. I actually liked Subway alot and we’d always get their cookies that were three for a dollar. You wouldn’t think that the cookies at a fast food place would be that great but the ones at Subway were really, really good (at least to my young, inexperienced tastebuds they were). They always seemed fresh and were so soft. My absolute favorite was the White Chocolate Macadamia Nut Cookie, so when I first decided to make them at home, I wanted one that was as close to Subway’s as possible.
Now I haven’t had one from Subway in a loooooonnnng time but this one is just as good, if not better, than the ones I remember from my childhood. They are a little underdone when you take them out but I think that’s what makes them so good. Oh, and they’re a snap to throw together too which is always nice. Jeremy and I both love these so they are somewhat dangerous to have in our house but hey, every now and then you’ve got to have a little treat!
White Chocolate Macadamia Nut Cookie
1/2 c. (1 stick) Unsalted Butter, softened
3/4 c. Granulated Sugar
1 Large Egg
2 t. Pure Vanilla Extract
1 1/4 c. AP Flour
1/2 t. Baking Soda
1/2 t. Salt
3/4 c. White Chocolate Chips
3/4 c. Salted Macadamia Nuts
Preheat oven to 375 degrees. Line two baking pans with parchment paper.
In a mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Beat in egg and vanilla. Whisk together the flour, baking soda and salt in a medium bowl and add to the mixer. Beat until thoroughly incorporated. Stir in chocolate chips and nuts. Chill dough for 30 minutes to an hour.
Roll dough into a 1 1/2 inch ball with the palm of your hands and place on baking sheets. Bake for 8 minutes, rotating pans and switching halfway through. Let cool on baking sheets for 2 minutes and then move to a cooling rack. Store in an airtight container.
Makes 25 small cookies.