My cookie making mode went into full swing last week. I mean Hubby decided that I had visions of opening up a cookie food truck. He got excited about the possibilities of the extra income. (He gets delirious that way sometimes.)
Except I don’t have a truck. Food truck or otherwise. And I don’t plan to get one.
would be so proud of me for using her term — and I enjoy being one. (Insert inside joke.)
Actually (Perfect Boy loves, loves that word!), this is my first year to do that. Anyway, that is coming up soon – September 6-8 to be exact.
If you’re an Arkansas woman and you have a blog, you really need to join up with #ARWB. It’s free. It’s awesome. (Okay. Overused adjective guilt.). Seriously (another of PB’s terms), I have learned so much about blogging from our members. Plus, it is such a rush getting to know women from all over the state from such a myriad of backgrounds. We all come from different places in our lives, but we come together. Yep. Definitely go check it out today.
Makes approximately 6 dozen
1 cup unsalted butter
1/2 cup brown sugar, packed
1/2 cup coconut sugar
1 cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
12 ounce package white chocolate chips
1 1/2 cups chopped macadamia nuts
Cream butter and sugars until light and fluffy. Add eggs and extracts; beat well. Sift together flour, soda and salt; blend into sugar mixture. Stir in white chocolate chips and macadamia nuts.
While not absolutely essential, I like to thoroughly chill the cookie dough prior to baking. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 – 12 minutes until just brown around the edges. Allow to cool in pan 1 –2 minutes prior to moving to a wire rack to complete the cooling.
Warning: DO NOT KEEP THESE TO YOURSELF. Unless you want to open your own cookie food truck. Just don’t tell Hubby that you did that. Okay?
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These cookies look fabulous! Pinned to my Crazy for Cookies board!