Outrageous White Chocolate Macadamia Cookies (White Whole Wheat Flour)

These bakery favorites are very rich and buttery tasting with crisp edges and a chewy center. MORE+ LESS-

By Betty Crocker Kitchens

August 30, 2011

cup butter or margarine, softened

cup packed brown sugar

1/2

cup granulated sugar

teaspoon vanilla

egg

cups Gold Medal™ white whole wheat flour

teaspoon baking soda

1/4

teaspoon salt

package (6 oz) white chocolate baking bars, cut into 1/4- to 1/2-inch chunks

jar (3 oz) macadamia nuts, coarsely chopped (about 3/4 cup)

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1

Heat oven to 350°F. In large bowl, beat butter, brown sugar, granulated sugar, vanilla and egg with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in white chocolate chunks and nuts, using hands if necessary.
2

Shape dough into 1 1/2-inch balls. Place balls on ungreased cookie sheets, about 2 inches apart (do not flatten).
3

Bake 11 to 13 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely; store tightly covered.

Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.