Here it is! Jarrod’s favorite cookie. White chocolate macadamia nut cookies. These cookies are the perfect blend of sweet… salty… and extra buttery.

I like big cookies an’ I can not lie… 🍪😋 For these massive and hearty white chocolate macadamia nut cookies I used a #16 Disher scoop. It holds 2 fl. oz., 4 Tbsp, and has a scoop diameter of 2 5/16″. It yields cookies with approximately a 4″ diameter in size! Go big or go home? Feel free to use whatever size scooper your heart desires.

This recipe will make about 1 dozen super big cookies… or many more smaller cookies.

Recipe and Instructions

Preheat the oven to 350 degrees F. Cream the butter and sugars. Next, add in the egg and extracts and beat until light and fluffy.

Add the flour, salt, and baking soda. Blend well. Mix in the nuts and white chocolate.

Scoop the dough out onto the cookie sheets. For best results line the cookie sheets with parchment baking paper. Bake for 9-12 minutes or until lightly browned and edges lift slightly from the pan. Larger cookies may take 12-15 minutes to bake. Start with less time and add more as needed to avoid over-baking the cookies.

Cookies will finish baking after you remove them from the oven.

Want more from Cooking with Ginger? Subscribe to our e-mail list to get new recipes delivered right to your inbox. Don’t forget to follow us on Facebook and Instagram.

Have you tried this recipe? Let me know how it turned out for you! Snap a picture and share it on Instagram with the tag #cookwithginger. Don’t forget to leave a message in the comments below and share this recipe with your friends if you enjoyed it!

New to Cooking with Ginger? Read more about me by clicking here.

For your convenience, this post contains links to products used to make this recipe. Cooking with Ginger is a participant in the Amazon Associates Program. As an Amazon Associate, I earn from qualifying purchases.