White Chocolate Chunk Macadamia Nut Cookies
2/3 c. butter (10 tbsp. plus 2 tsp.), at room temp.
Heat oven to 325 degrees F.
Lightly grease two 17x14 inch cookie sheets. In large bowl of electric mixer beat butter, sugars, egg and vanilla at medium-high speed until fluffy. Reduce mixer speed to low, add flour, increase mixer speed gradually and beat just until blended. Stir in nuts and chocolate. Drop heaping tablespoonfuls dough 2 1/2 inches apart onto prepared cookie sheets. Bake 1 sheet at a time 17 minutes or until edges of cookies are lightly browned and tops look dry. Cool on sheet on wire rack 5 minutes. Remove to rack to cool completely.
Makes a little less than 2 dozen cookies