Hello folks! Anybody there? ... Oh well, if anyone out there is interested here goes... I am Miss Aubrey Jean! I'm here today to introduce to you the most FABULOUS Cookie you have ever tasted! The kind you can't stop eating even if you wanted to. But trust me, you WON'T want to. If you are one of those people, like me, that chubby looks good on, you'll thank me for the rest of your days! If you're one of those people who is constantly fighting the battle of the bulge you should stop reading right here, right now, and forget you ever saw this post. I really don't want to be hated by anyone. If you fall into the latter category and choose to continue reading, just remember, YOU BEEN WARNED!
Oh wait, this here is a special occasion and calls for some added props.
First let me slip my tiara on...
like so.
Okay, now, lets see...where's my glasses?
Now we're talkin' ! I know you're thinkin' "Is this really necessary? Can't we just get on with it already?" or something to that effect. Well, I assure you it is! This recipe is fit for kings and queens, princes and princesses, celebrities and superstars...you get the picture. Now please don't interupt me with unintelligent questions. Thank you.
Off to my right , or your left, (however you want to look at it) we have our bowl of dry ingredients, which is very simple:
2 1/2 cups of flour
2 tsp. soda
2 tsp. cream of tartar
1/4 tsp. salt
Pretty basic. Nothing fancy here. Well, to be honest there isn't anything fancy in the recipe at all, it just somehow tastes like more. So now we're gonna put
2 sticks of softened butter
into the kitchenaid mixer and beat it around in there with
1 cup of brown sugar
and a 1/2 cup of white sugar.
Then add 1 egg
and 2 tsp. vanilla to that.
Now turn your mixer to low speed and add that bowl of dry ingredients that's a sittin' there. Unless you feel the need to powder your face, then go right ahead and crank it up!
Okay, ya still with me? It's kinda dark behind these glasses. I think I'm gonna go ahead and forego my stylishness and ditch 'em.
So next up is the last step for what we call Macadamia Nut Cookies. If you consider yourself the Macadamia Nut type then you'll be supremely happy with these.
Just add
1/2 cup finely chopped Macadamia Nuts (unsalted)
and
1 pkg white chocolate chips.
These are Uh-Mazing! Even folks who aren't fond of Macadamia Nuts love them.
We liked them so well we decided they should be chocolate chip cookies, because everything is better with chocolate, you know. So if you want them as Chocolate Chip Cookies here are the few small changes you will need to make. Use only half as much of the cream of tartar, (just in case math isn't your best subject, that would be 1 tsp.) and leave out the nuts and white chocolate. Instead, put in a package of the real deal. Rich, luscious, smooth, decadent CHOCOLATE. Done!
So there you have it folks! If you've never tried this recipe before, and you love a cookie that's crispy on the outside and ooey gooey yummy on the inside, then give it a try and tell us if you think its all that we cracked it up to be. :D
Bake 'em for 7-9 minutes @ 350. Pull 'em out when they're starting to crack on the surface and have touches of golden brown.
Cool 'em on the rack for a minute...
and have at 'em with your best judges face.
You'll probably need to eat at least 2
...
or 3...
or 4...
or 5...
or maybe even the whole panful to give a proper assessment.
So go ahead!
Betcha can't eat just ONE.
Enjoy!
Notes:
1. For best results chop your Macadamia Nuts in a high powered chopper thing, even if they're already chopped. It adds to the excitement.
2. When you measure out the flour, be particular. If you like to fudge it and eyeball your ingredients, like my mom, you will find that a surprisingly small bit extra can mess up this recipe. This dough is already fairly thick so if you want 'em perfect, FOLLOW IT. DON'T FAKE IT.
3. If you are not a cookie dough fan this recipe makes exactly 3 pans of cookies, with 16 cookies per pan, for a total of 4 dozen. However, I'll be honest with you and tell you that at our house this recipe always makes one row shy of three panfuls. ;D
4.The recipe these cookies are based on is actually called "Crack Cookies". I haven't decided yet if it is because of their addictive quality, or because of the cracks that form across the top when they are cooked to perfection. We'll go with the latter just to keep it kosher on here. ;D
