So, there I was standing in the kitchen motivated and determined to finally use the white chocolate morsels and macadamia nuts I had purchased 2 or 3 weeks ago by this point. When I realized I only had one stick of butter (OH NO!). So, why not replace that second stick with a half cup of apple sauce?!? Wait, I only have cinnamon apple sauce? What has this world come to?!?! Oh well here we go!
Side note: Even though they have cinnamon apple sauce they came out moist and tasting fantastic. Most consumers could not tell that they had cinnamon or apple sauce in them for that matter.
Second side note: I got the original recipe from: All Recipes – White Chocolate Macadamia Nut Cookies III. Check out the original recipe and enjoy either or.
White Chocolate Macadamia Nut Cookies:
– 1/2 cup butter (softened)
– 1/2 cup cinnamon apple sauce
– 3/4 cup brown sugar (packed)
– 1/2 cup granulated sugar
– 2 eggs
– 1/2 tsp vanilla extract
– 2 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1 cup white chocolate morsels
– 1 cup chopped macadamia nuts
Preheat oven to 350 degrees and line a cookie sheet with cooking spray or a sheet of aluminum foil to help avoid with sticking unless you have a non-stick pan (so many options now a days).
In medium mixing bowl combine the flour and baking soda and combine well. Set this mixture aside.
In a large mixing bowl cream butter and brown sugar and sugar together. Mix this well, until creamy. Add apple sauce and eggs and mix until well combined. Mixture may look curdled (this is not a bad sign, I semi-promise). Add half of dry mixture and vanilla extract. Mix well and add other half of dry mixture. Once combined well fold chocolate and nuts into the mixture.
With a tablespoon distribute dollops on cookie sheets. Makes about 40 cookies if distributed with a tablespoon. Up to your discretion.
Bake for 10 minutes or until golden on top/bottom. Take out and let cool and then enjoy!