1/2 c Unsalted butter softened

1/3 c Sugar

1/3 c Brown sugar firm packed

1 Egg

1 ts Vanilla

1 c All purpose flour

1/2 ts Baking soda

1/4 ts Salt

6 1/2 oz White chocolate, chopped

3/4 c Macadamia nuts, halved

BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING
ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN.
ADD FLOUR,BAKING
SODA AND SALT AND MIX UNTIL JUST COMBINED.
DO NOT OVER MIX.
STIR IN
WHITE CHOCOLATE CHUNKS AND NUTS.
MOUND DOUGH BY 1/3 CUPFULS ONTO
LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN.
APART.
BAKE IN
PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15
MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL
COMPLETLEY.
STORE IN AIR-TIGHT CONTAINER.
(CAN BE PREPARED AHEAD.
STORE COOKIES UP TO 4 DAYS AT ROOM TEMP.
OR FREEZE 3 WKS.)