C is for Cookie!

Here's the deal...I love cookies. All kinds of cookies, especially if they have chocolate or oatmeal or nuts in them. My mother-in-law was visiting our house this week and she brought with her a bag of cookies. I try and only eat cookies if they're realllllllly good, otherwise I'd be a house. Ann's White Chocolate and Macadamia Nut cookies were amazing, so moist, delicious, nutty, and chocolaty. I begged to know her "secret" and she gladly obliged. And now I'm sharing her recipe with you.

Ann's Kitchen Cabinet Cookies

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.)
1 cup chopped nuts

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

The lovely thing about these cookies is that they are super versatile (Almost anything you have in your Kitchen Cabinets that sounds good to you can be thrown in!). White Chocolate and Macadamia nuts are superb in them. I imagine Carmel Squares and Pecans would be simply divine. If you noticed, Ann just took your basic plain old chocolate chip cookie recipe and gave it lots of added flavor and pizazz. That's what I love about her, she takes super simple recipes and makes them diverse in a quick-and-easy sort of way. So go home, pull out a bag of chocolate chips and follow the recipe on the back...but don't open the bag of chocolate chips...toss them back in the cupboard and add in something different, something unexpected. You won't be sorry.