Time 26m Yield 36-42 cookies Number Of Ingredients 12 Steps:
Combine first 4 ingredients in a small bowl. Beat butter and sugars in a large bowl until creamy. Beat in pumpkin, egg and vanilla until well mixed; gradually beat in flour mixture. Stir in chips and nuts. Drop by rounded Tbls. onto greased baking sheet; flatten slightly with back of spoon or greased bottom of glass dipped in sugar. Bake in preheated oven at 350°F for 11-14 minutes. Cool for 2 minutes, remove to wire rack to cool completely.
Time 11m Yield 48 cookies Number Of Ingredients 12 Steps:
Preheat oven to 350°F. Combine flour, cinnamon, cloves and baking soda in small bowl. Beat butter, granulated sugar, and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla until blended. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto greased baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar. Bake for 11-14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Time 30m Yield 3 dozen Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth. Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts. Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.
Yield 4 dozen Number Of Ingredients 12 Steps:
Combine flour, cinnamon, cardamom and baking soda in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in Pumpkin, egg and vanilla extract until well mixed. Gradually beat in flour mixture. Stir in morsels and macadamia nuts. Drop by rounded tablespoon onto greased baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped into granulated sugar. Bake in preheated 350 degree F oven from 11 to 14 minutes or until centers are set. Cool for 2 minutes; remove to wire racks to cool completely. =
Time 45m Yield 48 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes in the preheated oven, or until golden brown.
Time 25m Yield 4-1/2 dozen. Number Of Ingredients 8 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.
Time 40m Yield 36 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening. Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart. Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.
Time 30m Yield about 6 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.
