I was baking with a family friend this weekend while the Texans game was on and it was probably the fastest prep time for any type of cookie I’ve done. I learned some cool tips from her, like to sift all the dry ingredients on top of a wax sheet and simply just transfer everything to the mixing bowl. Plus, good news: less dishes to wash and the sheet is reusable. This recipe was super quick and the cookies were wiped out after a matter of minutes, so I assume they were good (and maybe because they were starved). We decided to halve what the recipe called for the nuts and chocolate and we both came to consensus the next time we made this recipe, we would use less butter and sugar. I think I would also throw in some cranberries for a bit of tartness and texture difference. Nonetheless, they were delicious as they were moist with golden edges and the perfect amount of macadamia nuts and white chocolate chips.
