These copycat Mrs. Fields cookies are soft, chewy, buttery, and packed with macadamia nuts. Plus, they only take 25 minutes to make, from start to finish!
Prep Time15 minutesmins
Cook Time10 minutesmins
Cooling Time15 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: white chocolate chip cookies, white chocolate chip macadamia nut cookies, white chocolate cookie recipe
Line a baking sheet with a Silpat or parchment paper. Set aside.
Whisk the flour, salt, baking powder, and baking soda in a mixing bowl until well combined. Set aside.
Combine the butter, sugar, brown sugar, eggs, and vanilla in a stand mixer bowl. Using your mixer, cream the mixture until it's smooth and creamy.
Gently stir the flour mixture into the butter mixture and mix until thoroughly combined. Don't overmix; mix just to combine.
Using a rubber spatula, fold in the white chocolate chips and the nuts, if using.
At this point, you can store the cookie dough in the refrigerator, covered, until ready to bake. Don't wait more than 2 days.
When ready to bake, spoon out heaping tablespoons of batter onto the previously prepared cookie sheets, spacing the cookies 2 inches apart.
Bake for 8 to 10 minutes or until the edges of the cookies are light brown.
Remove from the oven and let the cookies stand for 2 minutes on the baking sheets.
Transfer the cookies from the baking sheet to a wire rack to cool completely.
Serve.
Notes
Butter: Use 1 cup (16 tablespoons) softened unsalted butter.
Eggs: Have the eggs at room temperature.
Chill the dough. You can bake these cookies right away, but for the best results, you should place the dough in the fridge for at least an hour or two before using.
Leftover cookies can be stored in an airtight bag or container at room temperature for 5 days or in the fridge for 10 days.
You can store leftover cookies, or just the cookie dough, in the freezer for up to 3 months. Reheat from frozen at 350˚F for 12-15 minutes, or until lightly browned.