White Chocolate Chunk and Roasted Macadamia Nut Cookies

Making these cookies is extremely therapeutic. After a couple of 12-hour shifts at the hospital I needed a little bit of a pick me up. What better of a way to make that happen then by baking a big batch of cookies?

I see no other way. You?

I also think there are two kinds of people in the world; those who like macadamia nuts and those who don’t. In the past I would have classified myself in the group of ones that do not… so I’m not sure what made me purchase a bag of these roasted macadamia nuts. I mean at $5. 29 a bag {yes I remember} it’s just a little ridiculous.

Even though I was positive that I didn’t like macadamia nuts, I was bent on making these cookies anyways. To my utter surprise when I opened the bag and smelled the toasty nuts {they smell a lot like potato chips to be honest} and then snagged a few along with some cookie dough and a chunk of white chocolate… *sigh* well, I guess we all should be a little grateful I got passed the initial shock of deliciousness because otherwise there would have been zero cookies to blog about.

Now don’t fret if you can’t find this bag of roasted nuts in your baking isle. Just get regular macadamia nuts, scatter them on a rimmed sheet pan and dry roast them at 375 for 10-15 minutes… or until golden and fragrant. From there on you can store them in an air-tight container or freeze. {thank you eHow!}

So as I fell under the toasted-macadamia-I-don’t-care-how-much-they-cost spell I also swiped a bar of Ghirardelli white chocolate and told myself I’d figure the rest out later. First and for most… white chocolate and macadamia nuts were meant to be friends. Second… these are darn good cookies. Thirdly… I am now a converted macadamia nut lover. Lord help me.

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