My co-worker lent me her copy of Mrs Fields Cookie Book and she recommended me to make these nutty white chunk cookies. These cookies are so good and they are so easy to make. One bite of this nutty cookie will get you hooked. My family and I can’t get enough of these irresistible treats. Indulge!
Cooking Tips for Perfect Cookies
To ensure your Mrs Fields Nutty White Chocolate Cookies turn out perfectly every time, start by measuring your ingredients accurately. Use a kitchen scale for precision, especially with flour. Too much flour can lead to dry cookies. Also, make sure your butter is at room temperature. This helps it cream properly with the sugars, resulting in a better texture. Another tip is to chill your dough for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors. Lastly, keep an eye on the baking time. Ovens can vary, so check them a couple of minutes before the recommended time. The cookies should be golden brown around the edges but still soft in the center. They will firm up as they cool, giving you that perfect chewy texture.
Ingredient Notes
The ingredients in these cookies play a crucial role in their taste and texture. For the nuts, consider using a mix of macadamia nuts and pecans for a delightful crunch. They pair beautifully with the creamy white chocolate. Speaking of chocolate, opt for high-quality white chocolate chunks instead of chips. Chunks melt better and give a richer flavor. If you want to add a little twist, try using toasted coconut flakes in the batter. This adds a nice chewiness and an extra layer of sweetness. For the flour, using all-purpose flour is standard, but you can experiment with a blend of all-purpose and whole wheat flour for added nutrition. Lastly, don’t forget a pinch of sea salt to balance the sweetness. It enhances the overall flavor profile and makes each bite even more delicious.
Storage and Serving Suggestions
These cookies can be stored in an airtight container at room temperature for up to a week, but they rarely last that long. If you want to keep them fresh for longer, consider freezing them. Just place the baked cookies in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to enjoy them, simply let them thaw at room temperature or warm them briefly in the microwave. For serving, these cookies are fantastic on their own, but you can elevate the experience by pairing them with a scoop of vanilla ice cream or a glass of cold milk. For a fun presentation, stack a few cookies on a plate and drizzle some melted white chocolate over the top. This makes for a delightful treat at parties or family gatherings.
Frequently Asked Questions
Can I use a different type of nut?
Absolutely! While pecans are the star here, you can swap them for macadamia nuts or walnuts if you prefer. Just keep in mind that the flavor and texture will change a bit.
How should I store these cookies?
Store your cookies in an airtight container at room temperature for about a week. If you want them to last longer, consider freezing them; just make sure to separate layers with parchment paper.
Can I make the dough ahead of time?
For sure! You can make the dough and chill it for up to 48 hours in the fridge. Just remember to let it sit at room temperature for about 10 minutes before baking so it’s easier to scoop.
What’s the best way to tell when the cookies are done?
Look for golden brown edges and a soft center. They might seem underbaked when you take them out, but they will firm up as they cool.
Can I use white chocolate chips instead of a bar?
You can use white chocolate chips, but the texture will be different since chips don’t melt as nicely as a bar. Chunks give you that gooey, melty goodness that’s hard to resist.
Mrs Fields Nutty White Chocolate Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup light brown sugar firmly packed
- 1/2 cup white sugar
- 3/4 cup salted butter softened
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 cup pecans chopped
- 1 ½ cup 8oz white chocolate bar, coarsely chopped
Instructions
- Preheat oven to 300°F.
- In medium bowl, combine flour, baking soda and salt. Mix well with a whisk. Set aside.
- In large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy pate, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy.
- Add the flour mixture, pecans and white chocolate, and blend at low speed until just combined. Do not over mix.
- Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 20-22 minutes or until edges just begin to turn golden brown. Using a spatula, transfer cookies immediately to a cool flat surface.
Leave a Reply