Time 20m Yield 30 Number Of Ingredients 10 Steps:
Preheat oven to 375°F. In a large mixing bowl, beat butter and shortening with an electric mixer on medium-to-high speed, for about 30 seconds. Add brown sugar, granulated sugar and baking soda. Beat in eggs and vanilla until well combined. Add flour while mixing. Stir in chocolate pieces and macadamia nuts. Drop the dough by rounded teaspoons on cookie sheets. Bake for 8 to 10 minutes. Transfer cookies to a wire rack and let them cool before serving.
Yield 18 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets or line with parchment paper. Cream butter, sugars, eggs and vanilla until very smooth and fluffy. In a separate bowl, mix together flour, salt, baking powder, and baking soda. In a food processor, blend oatmeal until fine. Add to flour mixture. Stir butter mixture into flour/oatmeal mixture. Blend well. Add chocolate chips and walnuts. Stir until blended. Roll into golf balls size and bake for 8-10 minutes. You do not want to over bake these.
Number Of Ingredients 10 Steps:
Mix dry ingredients. Cream butter and sugars and vanilla. Add to flour mixture. Stir in nuts and chips. Drop on sheet and bake at 300°F for 20 to 22 minutes.
Time 55m Yield 50 cookies Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees. After measuring oats, place in blender and process until they turn to powder. Also, place coconut in a blender and process until fine. Cream together butter and sugars. Add eggs and vanilla. Mix together flour, salt, baking soda, baking powder, oatmeal and coconut. Add to butter mixture and mix well. Add nuts and white chocolate. Stir. Make golf ball size cookies and place 2 inches apart on an ungreased cookie sheet. Bake 10 minutes.
More about “mrs fields macadamia nut cookies recipes”
Time 40m Yield 36 cookies Number Of Ingredients 10 Steps:
Preheat oven to 300* f. In a medium bowl combine flour, soda and salt. Mix well and set aside. In a large bowl blend sugars well with an electric mixer set at med speed. Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally. Add the flour mixture and nuts. Blend at low speed just until combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 min. Immediately transfer to a cool flat surface.
