Not-So-Challenging Baking: Drop Cookies

This has been a tired & lazy kind of week, so when it came time to bake, I wanted something quick and easy (and when it came time to blog, I procrastinated).  Easy baking generally means drop cookies.  This is the cookie group traditional chocolate chippers fall into.  Most cookie books have a section for them, or specify which ones they are.  Drop cookies are about the simplest thing you can make and still be baking from scratch.  You just mix them up and toss them on the pan; there is no rolling, cutting or filling involved.  The drop cookie du jour is a favorite of mine, though I’d never made them myself before:  macadamia nut & white chocolate cookies.  I get them from Subway all the time, and I figured it was high time I added them to my repertoire.  This recipe is a variation on the chocolate chip cookie recipe from my Better Homes and Gardens cookbook.  It turned out well, though the cookies didn’t keep for very long.  After a few days they got a bit dry & crunchy, though that may have been because I over-baked them just a bit.  They don’t really brown on top much, and if you take them out a minute or two before they’re totally done, they’ll probably have that moist, chewy texture suited to this type of cookie.

Macadamia Nut and White Chocolate Chunk Cookies

1/2 cup shortening
1/2 cup butter or margarine
1/2 cup granulated sugar
1 cup packed brown sugar
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 12-ounce package (2 cups) white chocolate chips
1 3 1/2-ounce jar macadamia nuts, chopped

Preheat oven to 375°F.  In a large mixing bowl beat the shortening and butter or margarine with an electric mixer on medium to high speed for 30 seconds.  Add the granulated sugar, brown sugar, and baking soda.  Beat mixture till combined, scraping sides of bowl occasionally.  Beat in the eggs and vanilla till combined.  Beat in as much of the flour as you can with the mixer.  Stir in remaining flour.  Stir in chocolate pieces and nuts.

Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet.  Bake 8 to 10 minutes or till edges are lightly browned.  Transfer cookies to a wire rack and let cool.  Let them cool on the pan for at least a few seconds before you try to transfer them, or they’ll fall apart.

When it comes to cookies, do as Subway says:  “Eat fresh!”
See you next week!

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2 Responses to “Not-So-Challenging Baking: Drop Cookies”

  1. frugalfeeding Says:

    These look great. I need to try doing these because sometimes I have problems baking cookies, don’t know why – guess I just need to find the perfect recipe… this one looks lovely.

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