I do want to note the odd color of these cookies. They have a reddish brown tint to them, which to some may not be desirable. If your not scared of a reddish brown cookie, try these and your mouth will thank you. they stay soft and rich days after you make them.
I modified this recipe from the original found on Allrecipes by using devil's food Jell-o Pudding, white chocolate chips, and macadamia nuts.
2 1/4 Cups Flour
1 tsp Baking Soda
1 lb Butter, or 2 sticks
3/4 cup Brown Sugar
1/4 cup White Sugar
1 pkg Devil's Food Instand Pudding mix
2 Eggs
1 tsp Vanilla
1/2 Cup Macadamia Nuts, chopped
1 1/2 Cups White Chocolate Chips
Cream Butter, brown sugar, and white sugar. Mix in pudding; Add eggs one at a time, add vanilla and mix till combined. In a separate bowl, combine flour and baking soda. Add flour mixture to cookie dough until combined. Mix in nuts and chocolate chips. Batter will be thick.
Drop by *spoonfulls onto parchment or Silpad lined cookie sheets. Bake at 350* for 10 minutes. They will get a little firmer as they cool.
*Use a small or medium spring loaded cookie scoop to make it go faster.
Yields approx 60 small cookies or 30 large cookies
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