Chunky Macadamia Nut White Chocolate Cookies

From: Southern Living cookbook 1992

Ingredients:
1/2 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
2 Tbsp sugar
1 egg
1 1/2 tsp vanilla extract
2 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1 cup (6 oz) vanilla-milk morsels or 1 6-oz package white chocolate-flavored baking bars, cut into chunks
1 7-oz jar macadamia nuts, coarsely chopped

Beat butter at a medium speed with an electric mixer until fluffy; gradually add sugars, beating well. Add egg and vanilla, mixing well.

Combine flour and next 3 ingredients; gradually add to butter mixture, mixing well. Stir in morsels and nuts; drop by rounded teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned.

What I did differently:
I used only a 4-oz bag of macadamia nuts and it was more than enough.

Verdict:
Well, these weren't terrible, but they didn't taste store-bought. In my opinion, they weren't moist enough and they weren't as sweet as I expected they would be. Honestly, if I were going to make them again (or if you are going to make them), I would double the recipe for the dough, and use the suggested amount of chips and nuts.